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Combine flour and salt in a large bowl. cut in eggs with a pastry
blender, one at a time. add water, a little t a time, blending well.
knead on a floured surface until dough is elastic. let rest covered
for a half-hour. divide dough into three portions, and roll out on
floured surface as thin as for a pie crust, about 1/8 inch thickness.
cut into 3inch square sections, and fill with preferred filling.
moisten edges with water and seal well. drop pierogi, a few at a
time into a large kettle of boiling salt water.
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remove with a slotted spoon when pierogi rise to top. drain well on
a cake rack, setting over a large pan to catch the drippings. do not
stack. remove to buttered wax paper. to serve- fry in half butter and
half shortening until crisp. sprinkle with crumbs or bread cubes.
pour light cream over if desired, particularly when using fruit
filings. Note- if a meat filling is used, sauté onions in butter, add
pierogi, cover and heat thoroughly, turning occasionally. pierogi can
be filled with cabbage, cottage cheese, prunes, assorted fruits, or
meat.
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