PIEROGIE

They are so very easy! I just want to share the recipe with you. There are so many ways to make pierogi.

So since I went Polish for Christmas, I think I need to do the Italian style dinner for New Year's. A bunch of seafood; calamari, shrimp, ocopus. We'll see how I do with that!

I hope you all had a great Holiday!

PIEROGI
Lori's Lipsmacking Goodness

6 cups flour
2 teaspoons salt
4 tablespoons butter
1 egg. lightly beaten
2 cups water plus

Mix flour and salt in a large bowl. Add in butter adn egg to a well in the middle.
Pour two cups warm water into well. Start mixing the dough with your hands. Mix in water just enough to pull the dough together. You should have a smooth ball of dough. If it's kind of scraggly you need to add more water. If it's sticky you need to add a bit more flour (a tablespoon at a time).

Let rest for thirty minutes, covered with plastic wrap that has been sprayed with oil.

After the thrity minutes, grab about a cup of dough in your hands and roll or squeeze into a tube. Lay it on the counter and cut into 1/8 of a cup size pieces. They should be about 2/3 the size of a golf ball.

Roll into a circular piece of dough about a 1/4 inch thick. Stuff with about a tablespoon of filling.

For the filling we use mashed potatoes mixed with a sharp cheddar cheese. But a lot of people like potato with cottage cheese. Many put fruit fillings in their pierogies as well. Be creative. Just about anything tastes good in a dumpling.