Instructions

1. 1
   Sift and measure flour with salt into a large bowl.
2. 2
   Slightly beat egg with fork, and add egg to flour mixture.
3. 3
   Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
4. 4
   Roll out dough on a floured bread board to about the thickness of a cracker.
5. 5
   Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.
6. 6
   Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
7. 7
   Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.
8. 8
   Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.
9. 9
   Fry the pierogi in a skillet with melted butter until golden brown.
10. 10
    Serve warm or cold.