I find that when I crave something, I have to post the recipe for it...this is the recipe that both my great-aunt Penny and my grandmother's dear friend Casmira Tuman used to use for their pierogis. My grandmother always talked about how Casmira's pierogis were the best, so it's only fitting to use her recipe!
Dough:
4 cups flour
2 tsp salt
2 eggs
2 rounded tblsp soft butter
1 cup lukewarm water
Mix flour and salt. Make a well in the center and drop in eggs, butter and water. Mix into a ball and knead until smooth. Place under an overturned bowl to rest for 1/2 hour.
Cheese filling:
1 lb. ricotta cheese (or dry cottage cheese, sieved)
1/2 tsp salt
2 eggs
2 level tblsp Farina (can be found with the hot cereals)
1/4 cup sugar
1 tsp grated lemon peel
Mix all ingredients well. Roll out dough. Cut into 3 or 4 inch circles. Fill and fold in half sealing with water and pressing down with fork. Drop in boiling water and boil for about 5 to 8 minutes. (Depending on size and how many you drop in the water at one time; you shouldn't try to do too many at once.)
Drizzle with melted butter or sauté in butter to serve. Can be frozen. Drop frozen pierogi in boiling water until heated through (should float when done).
Note: I also like to sprinkle with a little sugar to satisfy the sweet tooth.
