This document provides instructions for making Polish pierogi. Some key steps include mixing a dough from flour, eggs, milk and butter; making a filling of farmer's cheese, potatoes and cooked bacon; shaping the dough into half-moon shapes around the filling; boiling the pierogi until they float; and then frying them in bacon grease until golden brown. Side dishes served with the pierogi include kielbasa, onions, and sour cream.

1. Pierogi A Polish Dish

2. Ready….. Ingredients You will need: Pierogi dough 2 eggs beaten ½ cup evaporated milk 2 cups unbleached all purpose flour ½ tsp salt 2 tbsp melted butter Pierogi filling 1 cup Farmer’s cheese 1-2 potatoes 1 lb bacon Side items 1 package Polish kielbasa Bacon grease ½ to 1 onion Sour cream

3. Set….. Utensils You will need: Frying pan and a pot Cutting board Spatula Strainer Knife Spoon or fork Rolling pin Bakers mat Mixing bowl Measuring cup Tsp and tbsp measuring tool

4. GO….. Step One Have a clean cooking area and wash your hands!!

5. Step Two Peel, cut, and boil potatoes.

6. Step Three Fry the bacon…keep the grease

7. Step Four: while bacon and potatoes are cooking Beat 2 eggs Add ½ cup evaporated milk Add ½ tsp salt Add 2 tbsp melted butter Stir Add 2 cups unbleached all purpose flour It will look like a sticky ball of dough. Cover and set aside.

8. Step Five Slice onions. Slice Kielbasa. Heat up small amount of bacon grease, warm onions first, then add kielbasa.

9. Step Six Mix 1 cup Farmers cheese, boiled potatoes, and 1 lb of crumbled bacon together for the filling. Set aside.

10. Step Seven Put a pot of water on to boil. Cover baker’s mat, cutting board and hands with thin layer of flour. The preparation is about to get very messy.

11. Step Eight: The Pierogi is coming to life! Knead the dough until firm

12. Step Nine Cut small portion from ball of dough. Flatten using rolling pin.

13. Step ten Place spoonful of filling on flattened dough. Pull dough over filling to form a half circle. Press edges together. Pick up Pierogi and pinch edges sideways to seal. Place Pierogi on cutting board and repeat steps until all dough has been used.

14. Step Eleven Boil 4-5 Pierogies at a time until they float or lift off the bottom of pot. Heat up more bacon grease with onions, then fry boiled Pierogies over medium to medium high heat.

15. Step Twelve Fry until golden brown Be careful when turning the Pierogi over. If it sticks, then the dough will tear, exposing the filling which may flow out.

16. Time to EAT Serve with sour cream….