pierogi

Dough:
2 c. flour
1 tsp. salt
1 egg.

Mix well, let rest 30 min.

Filling:
Use leftover mashed potatoes, kraut & shredded cheese. The filling is up to you. Just potatoes are good.

Roll out dough to 1/8 ". It needs to be thin but not too thin where it with bust open when cooked. Use your favorite biscuit cutter to cut out rounds. Place about 1 1/2 tsp in each round, wet the edges & press together.

Have a boiling pot of water with a little veggie oil (so they don't stick). Boil for about 8 min. maybe 4 or 5 as not to crowd the pan & lower the temp. You can eat them like they are or my favorite is fry them in a little butter to crisp them up.

To freeze them you can put them in a baggie with a little veggie oil so they don't stick to each other. Thaw & fry.