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“Ask not what you can do for your country. Ask what’s for lunch.”

― Orson Welles

                

Pierogi
4-6 servings

Noodle
2 eggs
½ teaspoon salt
1 1/3 cups flour

Combine the eggs and salt. Stir in enough flour  to make a stiff dough.
 Knead the dough for a few minutes on a lightly floured surface. Let rest for 30 minutes.
While the dough is resting make the filling

Filling

1 pound lean ground beef
1 egg
1 teaspoon salt
1/8 teaspoon pepper
½ teaspoon onion juice

Mix together

Put a large pot of water on to boil.
Set a small bowl of water in your work area to dip your fingers in to seal the dumplings.
Split the dough in half and roll very thin, you should be able to easily see your counter through the dough.
Cut into 1 ½ inch squares(I use a ruler and a pizza wheel for this and it goes quickly)
Add a very small amount of dough to the center of the squares of dough, around ¼ teaspoon. Then, wet a finger and run it along  2 of the edges of the dough and fold into a triangle. Continue until all the dumplings are formed, rolling out the second half of the dough when you finish with the first.

Boil for 15 minutes.
The retro recipe ends there, but you can saute the cooked pierogi in a pan with caramelized onion and butter if you like. You can also make other fillings like Potato and Onion, Cheese or Cherry.

Enjoy!