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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

POLISH PIEROGI (FILLED DUMPLINGS)

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Polish pierogi are considered to be the national dish. One is called pierog and pronounced pye-ROOG, pierogi is the plural word for these little treasures. They can be filled with all sorts of things that can be either sweet or savory.

An un-leavened dough is made, filled, and then dropped into boiling water. Often times pierogi are then fried in butter after being boiled. They are also usually served with sour cream. What you stuff your Polish pierogi with, is totally up to you, but some of the most treasured fillings are mushrooms with sauerkraut, fried onions, mashed potatoes and cheese, minced meat, cabbage, spinach and quark (farmers cheese).

I made these bundles of joy with mushroom, onion and sauerkraut. They were surprisingly easy to make with this handy little dumpling tool, which you can pick up here.

Having the right tools for the job is so helpful, but you certainly can make them by just putting the filling in the middle of the circle, and crimping the edges with a fork. You just want to make sure the edges are tightly sealed before you put them in the water to boil.

Pierogi freeze beautifully as well so feel free to make a large batch by doubling the recipe. Once you make the half circle just freeze individually on a tray and then put in a freezer bag all together. Simply use however many you want when needed by just boiling for an extra minute or two longer than cooking them fresh.

Polish pierogi can be served as a main course or as a side dish which was the case for our International Cuisine feast. We served them along side a roasted duck with apples and potatoes. If you would like other authentic Polish recipes and learn more about this Eastern European country be sure to check out “Our Journey to Poland.”



Polish Pierogi

Polish Pierogi are considered to be the national dish. Little bundles of joy you are sure to love. Easy to make and a heavenly bite.

Course Side Dish
Cuisine Polish
Keyword Polish Pierogi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 pierog
Calories 130 kcal


Ingredients4 cups flour
2 eggs
8 tbsp unsalted butter 1 stick, softened
1 tsp salt
1 cup warm milk

For the filling
8 oz sauerkraut
4 oz mushrooms champignons chopped finely
1/2 small onion chopped finely
1 Tablespoon oil


InstructionsStir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
Lightly knead in the bowl to smooth. Set aside.

Meanwhile you can make the filling:
Put the sauerkraut in a bowl
Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.
Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut
Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
Cut out circles using a cup 3" in diameter.
Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)
Freeze or boil in water for 3 minutes.
To cook frozen: Boil in water for 3-4 minutes
sauté in butter until nicely seared (about 2-3 minutes.)
Serve with sour cream and garish with some chives

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