Access to this page has been denied because we believe you are using automation tools to browse the website. My mother made many dozens of these and measured ingredients using the palm of her hand. We’ve pierogies factory the recipe down over the years as the family has grown.

10-12 times, forming a firm dough. Cover and let rest 10 minutes. For filling, in a small bowl, whisk egg, salt, sugar and pepper. Place 1 tablespoon filling in center of each circle. Repeat with remaining dough and filling. Cook until pierogi float to the top and are tender, 2-3 minutes.

Tags: Old Cookbook, prunes