Pierogi for Wigilia

The Christmas Eve meal is the Wigilia
A tradition from the Polish heritage

Dough

-  1 egg

-  1 cup water

-  3 cups flour

-  1 tbs. oil

-  1 tsp. salt

Filling

Potatoes with cheddar cheese       or

Sauerkraut  - with sautéed onions &/or mushrooms

In a large bowl, combine the eggs, water, oil, salt, and flour. (Stir in as much flour as the dough will take, and knead the rest in.) Turn the dough onto a well-floured surface. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked.

While you fill the pierogies, put large pot of water on to boil. Drop the pierogies in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 5 min. Drain in a colander, and rinse with cold water. Brush lightly with butter so they don’t stick to each other. 

-Tom Lahut