Pierogi for Wigilja

Homemade pierogi comes but once a year!

The dough

2-4 cups flour
1 egg
water

Place flour in the bowl, add egg and a little water. Mix with spoon. If dry add a little more water until the batch holds together. Place the dough on the floured board, then roll it out. Roll till thin, using more flour if too sticky. Cut out the circles with cookie cutter or a drinking glass.

Fill with meat or other filling, fold and pinch together to seal.

Meat or Mushroom Stuffing

Remove the boiled meat from the stock. Cool it. Run it through the
meat grinder or chop it finely.

Sauté finely chopped onions in butter, add finely chopped mushrooms and fry it together. Add meat (or skip
for vegetarian), add salt, pepper, and spices (thyme, oregano, paprika) to taste.

Cabbage stuffing

Cut cabbage in quarters, put into the pot with boiling water. Boil until almost soft. Drain. Cool it until easy to handle. Cut thinly. Sauté finely chopped onions, add finely chopped mushrooms, then add the cabbage. Salt and pepper to taste. Fry together a little.

The Grand Finale

Fill a large pot with water, add a little salt, and bring to boil. Drop the pierogi into the boiling water. Cover for a short time.
When the pierogi come to the top (or about 5 minutes), remove with large strainer, and rinse with hot water (so they won't stick together later). Serve with hot barszcz. Some people like to add a dollop of little sour cream.

Leftovers

Be sure to make plenty of pierogi so you can fry them in butter with some chopped onions the next morning for brunch!