NATIONAL PIEROGI DAY, celebrated October 8th (see post dated 10/08/09, 5:02pm).
This recipe makes 2 dozen pierogies.
Dough: 2 1/2 cups flour
1 teaspoons salt
Water (enough to form a nice firm dough—approximately 1/2 cup)
Let dough stand 5 minutes in a ball. Roll out and fill. Drop in briskly boiling water and let boil for 5 minutes or until done. Top with butter and onions.
Filling: 3 medium potatoes
8 oz. extra sharp cheese (the sharper the better)
Salt to Taste
Pierogies can also be served without butter and onions, but that would be a sacrilege.
This recipe was derived from my mother's little black recipe book, dated 1953, the year my parents were married. It's the only pierogi recipe our Ukrainian family has ever followed.