Ingredients

4-1/2 cups sifted all-purpose flour
2 tsp. salt
1 egg
1/2 cup lukewarm water

Preparation

Sift flour with salt. Beat egg with lukewarm water. Stir slowly into flour in bowl, adding only enough to hold dough together. It shouldn't be sticky. Knead on floured board about 10 minutes.
Roll out dough to thickness of pie crust and cut in 3-inch circles. Fill with mixture (about 1 tsp.) and seal edges together well. Place on cloth until all are ready to be cooked. Place in a large pot of boiling water. Stir with wooden spoon so they don't break. When the water returns to a boil, cook for about 5-10 minutes. They will float to the top. Drain.

To serve......Saute onions and butter in pan. Add pierogies and saute. You can also add some bacon.

These can be frozen before boiling.

Fillings

Ingredients for Potato Filling
4 large, peeled potatoes
2 small onions, minced
1/2 cup butter
Cheddar cheese, shredded

Preparation
Cook potatoes in boiling, salted water. Drain. Saute onions in melted butter until golden. Cool.
Mash cooked potatoes, adding additional salt, if needed. Add cheese and the onion-butter mixture.

Ingredients for Saurkraut Filling
1 lb. bacon, fried and crumbled
1-32oz. jar saurkraut, drained, rinsed and chopped
3 T. sour cream

Preparation
Cook and crumble bacon. Add to bowl. Add saurkraut and sour cream. Mix to combine.

OOOOHHHH thank you!!!

I suppose you will be makin this soon?

Thanks Barb ! I always wondered how to make them, they sound delicious! They always remind me of that scene from "Men in Black"....LOL

You're welcome! They are delicious. I've been making these since I was a little girl.........a looooong time ago.

Good one Peter!

add a little sour cream to the dough and your dough will turn out very very tender

piergies are one of my favorite foods..lol

growing up we had a restaurant called The Golden Perogy...at there at least once or twice a week. Best Ukrainian food around..Sadly is now closed

These are Polish pierogy! hahaha

This is my grandmothers' recipe and she didn't like the cream cheese or sour cream that others used. These do come out tender though if they're made right. You just have to watch how you work the dough. We've got a big Polish community in Cleveland and they all make them this way.

i grew up eating both Polish and Ukrainian food... i grew up right next door to a place called the Canadian Polish Hall...our city had a diverse ethnic background...next restaurant was italian...half a block away chinese food..opposite corner of that a greasy spoon diner and on other corner a place where they sold smoked meat...lol

I hear ya Jeff. It was the same here.........Polish, German, Little Italy, Chinatown, Soul foods, etc., It's all good and most of the places are still there..

Making my fillings today, to have tomorrow

About how many does the dough recipe make Barb? If I want to make both fillings, would I cut those recipes in half?