1. In a food processor pulse flour and salt. 2. Add eggs and cream cheese process for about 15-20 seconds. 3. Slowly add water until dough forms a ball. Add more flour if dough is too sticky 4. Let dough rest 20-25 minutes 5. (Start boiling large pot of water with salt and a little bit of olive oil). 6. Roll out half the dough (roll VERY thin). 7. Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles. 8. Fill each circle with 1 to 2 Tablespoons of filling 9. Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie). 10. Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions. 11. I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
