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Pierogi
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Pierogis
5 c. Flour
2 t. Baking Powder
1 t. Salt
2 Eggs
2 T. Vegetable Oil
1-1/2 c. Milk
Make filling first.
Mix dry ingredients. Add eggs, oil, milk. Mix well. Knead till elastic. Divide into 4 parts. Roll each section 3/8" thick. Cut into 2-1/2" circles. Place 1 heaping tablespoon of filling on each circle then fold and seal. Drop in boiling water until they float. Cook five more minutes.
