Pierogi

Pierogi are the plural of 'pieróg' (dumpling.)  In the US, we say "pierogis", which is technically incorrect because we're doubling the plural.  In Poland, one can see on the store windows ads for "chipsy."  No joke.  They're doubling the plural for chips in adding a 'y'.

Here's what I do for pierogi dough.  I make it via approximate amounts, so there are no clearly defined measurements.  Sometimes it needs a little more water, sometimes it needs a little less.  That type of thing (get the idea?)

5.000 cups of flour

Water

Two dashes of salt

Milk product, e.g. milk, yogurt, kefir (this is optional.)
1 egg (optional)

Mix all ingredients into a bowl and knead together until it forms a soft, pliable dough.  Don't make it too elastic.  Add more water to the dough until the consistency feels right.  Roll out on floured surface and use a sizable glass to cut circular pieces out.  Put filling on one side and fold over other side to form a crescent shaped dumpling.  Press edges together until they are sealed (some people dip their fingers into a cup of water and run it around the edge to create a better seal but I don't think it works that well.  It usually just gets kind of messy.)  Put uncooked pierogi into pot of boiling water and remove when floating (about five minutes.)

Can sauté afterward if desired.

See?  It's pretty vague, but that's pretty much how to make pierogi.  Fillings include mashed potatoes and cheese, saurkraut, sweet cheese, meat, anything else you'd want to stick in there.

The milk product will make the dough more fragile, but also softer.  Too much kneading will make it rather tough and bread like.

In-process pierogi.

Frying them up