Pierogs

Makes appx. 4 dozen

Sharon Stephenson

From Sharon’s Mum Sally Strasdine

ingredients

1
1. Mix flour and salt in a large bowl. Add beaten egg yolks and water. Stir well.
2
2. Add enough flour to remove ball of dough from the bowl. Cut dough in half and knead each half adding flour as necessary until a smooth, non sticky ball forms.
3
3. Allow dough to rest about 10 minutes, covered with a cloth.
4
4. Roll out dough into a large thin circle, stretching dough and re-rolling as necessary. Cut circles about 3 1/2 inches in diameter.
5
5. Mix filling ingredients in a small bowl. Place a scant teaspoon of filling in the centre of each circle. Moisten edge with water, fold over the dough and pinch the edges tightly. Place on a well floured paper or pan, careful that they do not stick.
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6. To cook, drop about 12 at a time into a large pot of boiling water. When they float to the top and water is boiling, cook about 8 minutes. Do not allow to boil too hard.
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7. Sautee onions in butter, very slowly until soft but not browned, about 30 minutes.
8
8. Remove pierogs carefully and mix gently with sauteed onions. Top with bacon bits and sour cream.