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English Pierogi

beef, polish, russian, ukrainian

2 cup flour
1 yeast cake
1/4 lb beef marrow or butter
1 tablespoon sugar
1 cup sweet cream
4 egg yolks
1 small glass of wine

Break yeast into cream. Add remaining ingredients and knead into a firm dough. Roll thin, cut into rounds and fill with marmalade, conserve, apples, gooseberries, cherries, or plums. Fold over and seal edges. Fry in butter. Note: No servings amount was given. The 1 stands for 1 batch of pierogies. Recipe from " Treasured Polish Recipes For Americans " Published by Polanie Publishing Company Minneapolis, Minnesota

Yield: 1 servings

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