Recipe(tried): Lithuanian Pierogies

Geemar, try this recipe. I use it and like it very much.

PIEROGI

DOUGH:
4 cups all-purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water (some people use the potato water from boiling off potatoes that they use for filling. this gives the dough a potato flavor)
FILLING:
lb. or so boiled or roast beef or equivalent amount of assorted, cooked leftover meat
2 onions, finely chopped
2 Tbsp. butter
1 Kaiser roll, stale
1/2 cup milk
salt and pepper to taste*

Grind 1 lb. or so boiled or roast beef or equivalent amount of assorted, cooked leftover meat; set aside.

Simmer chopped onions in the butter until slightly browned.

Soak a stale Kaiser roll in milk until soggy and grind together with the onions. Add meat and combine well, salt and pepper to taste.

*Other seasoning possibilities include a sprinkle of garlic powder, paprika, and/or marjoram, a dash of beef seasoning or hunter's seasoning.

Note: Polish dumplings or dough-pockets filled with meat are usually called piero=zki (little pierogi) because they are somewhat smaller in size. Use a juice glass or smaller biscuit-cutter to cut out the rounds of dough.

How to Prepare and Cook Pierogi (click here)