This recipe was handed down through my cousin's family. These are a great alternative to plain potatoes. Serve them plain pan fried, steamed, smothered in herbs and butter or with a dab of sour cream and bacon crumbs. Any way you serve them they are great for breakfast, lunch and dinner.
Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.
2Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
3Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top.
Dip in melted butter.
Package in zip-loc bags. These freeze very well.
4To heat and eat, saute' the pierogi in a pan of melted butter until golden.
Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.
5Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'