Pierogi

In Manhattan it’s hard to find great pierogi . I often find them too thick and heavy. Well M:s mother happens to be a great pierogi maker. She makes them so thin and light and fills them with sauerkraut and mushrooms, meat, or cheese and potatoes. I easily end up licking the plate. After all she is from Poland and as lovely as she is, she makes tons of them when we are around. This summer I asked her for her dough secret. I was hoping to get the whole recipe written down, but her answer and recommendation was very short, “make them with warm water�! dough (approximate 75 pierogi which serves about 6 people) 700 ml (3 cups) regular flour 1 whole egg 1 egg yolk (I used the egg white in the potatoes and cheese filling later) 1 tea spoon salt 175 ml (¾ cup) warm water (heated up, not directly from the tap) Mix the flour and the salt together with the eggs. Heat up some water and mix small parts at a time into the flour mixtur...