Recipe - Busias Pierogi

2 cup Milk
2 tablespoon Butter
Flour
2 Eggs
Salt to taste

You can bake them (after boiling them) or fry them & top with fried onions
& sour cream ... or eat them plain ... or put them in soup like kreplach.

Bring milk and butter almost to a boil: Add flour to make a paste
consistency. Beat 2 eggs, add flour and salt to make paste. Combine both
mixtures. Keep adding flour until it doesn't stick to your hands. Roll out
to 1/4" thickness. Cut and fill with filling of your choice (sauerkraut,
mashed potatoes with cheese, cherries). Pinch together. Boil.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 05,
1998, converted by MM_Buster v2.0l.