Polish Pierogi

Instructions

1. Mound flour on a bread board and make a well in the center. Drop eggs and salt into the well.
2. Add water; working from the center to outside of the flour mound, mix the flour into the liquid in the center with one hand and keep the flour mounded with the other hand.
3. Knead until the dough is firm and well mixed.
4. Cover the dough with a warm bowl; let it rest for 10 minutes.
5. Divide the dough into halves.
6. On a floured surface, using half of the dough at a time, roll it as thin as possible.
7. Cut out 3-inch rounds with a large biscuit cutter.
8. Place a small spoonful of filling a little to one side on each round of dough.
9. Moisten the edge with water, fold over, and press the edges together firmly to seal.
10. Ensure they are well sealed to prevent the filling from leaking out.
11. Drop the pierogi into boiling salted water.
12. Cook gently for 3 to 5 minutes, or until the pierogi float.
13. Lift out of the water with a perforated spoon.