Pierogies
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- 2 c flour
- 1 egg
- 1/2 c warm water
- 1 tsp salt
- 2 tbsp vegetable oil
In a mixing bowl, combine all dough ingredients lightly just until everything comes together. Cover bowl with towel. Let rest 30 minutes. Divide dough in half. Roll each half into 1/8 inch thickness. cut with large biscuit cutter. Fill with a teaspoonful of mashed potato mixture. Boil until they float (about 3 minutes); and then fry in butter until golden brown and crispy.
Yield: 30