Pierogi

• 8 c. flour
• 1/2 tsp. salt
• 1/2 c. (1 stick) margarine, softened
• 4 eggs, slightly beaten
• 1 1/4 c. (about) warm water
• fillings

1. Place flour and salt in a large bowl; cut in softened margarine until completely mixed.
2. Add beaten eggs.
3. Mix again.
4. Add water, mixing until soft, pliable dough is formed, adding more flour if needed.
5. Cover bowl with waxed paper.
6. Refrigerate dough for 15 minutes.
7. Pinch off approximately 3-inch pieces of dough.
8. Roll on floured surface until pieces are very thin (about 1/8 inch thick). Cut with 4-inch cutter.
9. Fill with desired filling.
10. Place filling in center of 4-inch circle.
11. Moisten edge of circle with water. Fold in half-moon shape, sealing edge with fingers.
12. Press both sides of sealed edge with fork prongs.
13. (Dough will never break apart regardless how thinly rolled if sealed properly.)

flour, salt, margarine, eggs, water, fillings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001073 (may not work)