My father’s mother and sisters made the pierogis I ate when I was growing up, but after my grandmother died, my mother started making them. This recipe was given to her by my father’s sister Helen.
Pastry
2 cups flour
1 large egg
1/2 teaspoon salt
1 teaspoon melted butter
1/3 - 1/2 cup water
Measure flour and salt into a bowl, mix well and make a well in the center of the mixture. Add egg, 1/3 cup water, and butter and mix until a stiff dough forms. If mixture is too dry, add remaining water.
On a floured surface, roll dough to 1/8 - 1/4-inch thickness. Cut dough into rounds (my mother uses an empty 28-ounce can as a guide).
Filling
1 cup Farmer’s Cheese
1 egg
1/2 teaspoon salt
1 teaspoon melted butter
1/2 teaspoon sugar
In large bowl, mix together all ingredients.
To assemble: Place 1 teaspoon of filling in center of dough. Moisten edges of dough with water. Fold dough over filling to make a half moon shape. Crimp edges together.
To cook: Drop pirogies into a large pot of boiling water. Remove pirogies once they rise to the surface of the water. Drain. Melt a tablespoon or 2 of butter in a large skillet and lightly brown pirogies.
