Pierogi Dough

1. Mix the flour and salt in a large bowl and make hollow at the center. Add the egg to the center and slowly add 1. in the water, working dough continuously with hands until smooth and elastic.

2. Turn the dough out onto a lightly floured counter and knead lightly to shape it into a log. Divide the dough into 3 pieces and wrap with plastic. Let the dough sit at room temperature for 20 minutes to relax.

3. On a well-floured counter roll out dough fairly thin but still opaque. Use a 4-inch circle cutter to cut out rounds.

4. Fill each pierogi with 1 tablespoon of the filling. Wet the edges of the circle and fold over one side to form a half moon. Crimp the edges of the pierogi like for an apple pie or you can use a fork. If the edges are not properly sealed the pierogi will open when boiled.

5. Prepare a large bowl of ice water to cool the cooked pierogi. Bring a large pot of lightly salted water to a boil. Add the pierogi, half at a time, and cook until they all float to the top (approx. 5 min). Do not over boil or they will fall apart. Remove the cooked pierogi with a slotted spoon and place in the ice water bath. The Pierogi may be drained well and frozen at this point. Freeze on a paper lined sheet pan. Once frozen, transfer to a sealable freezer bag.

6. To finish the pierogi: lightly brown the butter in a large frying pan. Add the pierogi to the pan and coat them with the butter and then brown lightly. Immediately transfer to a serving dish and keep warm in a low oven while you finish browning the remainder. Add butter as necessary to the pan.