How to Make
Karen's Perogies

1. Divide dough into thirds and cover with waxed paper and linen towel
2. Let stand in bowl about 1/2 hour
3. On a well-floured surface, roll to 1/8" thick
4. Cut into 3" diameter circles
5. Place about 1 tsp. filling on soft side of round, fold over and seal edges with water.
6. Pinch edges very securely.
   
7. Place filled perogie on a lightly floured cloth, making sure they are do not touch each other and keep them covered.
8. Allow dough to puff up for about 15 minutes.
   
9. Drop into salted and oil boiling water. Stir.
10. When they float to top (approx 5 minutes) remove with slotted spoon.