This recipe is from my Lithuanian mother in law. Ground ham inside a sturdier pierogi with melted butter. My husband’s all time favorite childhood food.
The first step is to make the filling, refrigerate it, then make the dough. So you can make the filling ahead of time on the day you are making the kluskies.
Ham and Egg Filling
7 ounces ham scraps
1 egg
Pinch of salt
Dough for Pierogi
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup water
Directions For the Ham and Egg Filling
Add ham to a food processor
Process until ham is just minced (do not over process)
Add egg and pulse
Scrape filling into a bowl, cover, and refrigerate
For the dough:
Mix flour and salt with a fork
In separate bowl, mix eggs with water
Make a well in flour and add liquid
Mix with fork until it forms a ball
Turn dough out to lightly floured surface and knead for 30-60 seconds
Let dough rest, covered, on counter for 10 minutes
Cut dough in half and roll out to 1/8″ thickness
Cut with your round 4″ cutter, re-rolling dough until all is used
Using a small cookie scoop, or 1 tablespoon, portion filling in middle of circles
Wet your finger and moisten rims of circles
Fold dough over filling and crimp edges with a fork
Turn pierogies over and crimp again
Meanwhile, fill a very large pot or dutch oven with water and 2 tablespoons salt
Bring water to a rolling boil
Slowly add pierogies and boil uncovered for 35 minutes.
Carefully remove pierogies to a colander with a spider or slotted spoon
Discard water and return pierogies to pot
Pour melted butter over pierogies and carefully stir slightly
Serve warm
