How to Make Pierogi


 



This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.

How to Make Pierogi

This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.
Course: Dumplings
Cuisine: Polish
Author: The Cook
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Ingredients

  • 2 cups all-purpose flour
  • 2 large beaten room-temperature eggs
  • ½ teaspoon salt
  • cup lukewarm water

Recipe Instructions

  • In a medium bowl, combine eggs, salt and water, and add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.
  • Work with half the dough at a time.


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Nutrition

Serving : 0g | Calories : 0kcal | Carbohydrates : 0g | Protein : 0g | Fat : 0g | Saturated Fat : 0g | Polyunsaturated Fat : 0g | Monounsaturated Fat : 0g | Trans Fat : 0g | Cholesterol : 0mg | Sodium : 0mg | Potassium : 0mg | Fiber : 0g | Sugar : 0g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

 

Step-by-step Instructions for how to roll, cut, fill and cook pierogi

If you follow these steps, creating homemade pierogi is not as tough as you might think. And, if you break down the dough making, cutting and filling, and cooking into three days, it’s really a snap.

Here’s What You Do

1a. Roll Out the Pierogi Dough
On a lightly floured surface, roll out dough recipe of your choosing to a 3 mm thickness.
or 1b. Roll the Pierogi Dough with a Pasta Machine
If rolling dough the conventional way is difficult for you, use a pasta machine.
2. Cut the Pierogi Dough into Circles
Using an 8 cm round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
3. Fill the Pierogi Dough Circles
Using a 4 cm scoop, portion filling of choice on all the dough circles before folding.
4. Seal the Pierogi Dough

  • With clean, dry hands, fold dough over filling to create a half-moon shape.
  • Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie. If dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together.
  • Roll, cut and fill reserved scraps.

5. How to Boil Pierogi
Pierogi can be boiled fresh or frozen.

  • Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into water. Stir once so they don’t stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on thickness of dough).
  • Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
  • Repeat until all pierogi are cooked. Serve with melted butter, icing sugar (for sweet fillings) and sour cream, if desired. Or sauté in melted butter until golden (see the next step).

6. How to Fry Pierogi
Pierogi can be fried after boiling, if desired.

  • Add 115 g butter to a heavy, large skillet, and fry pierogi on both sides until lightly browned.
  • If frying savoury (nonsweet) pierogi, you may add 1 cup chopped onion to the butter and sauté until translucent.
  • Add pierogi and fry until golden on both sides and onion is tender.
  • Serve hot with onion, sour cream and bacon bits on the side, if desired.

7. How to Freeze Pierogi
Pierogi can be frozen raw or cooked.

  • On a parchment-lined baking sheet, arrange raw or cooked, cooled pierogi, making sure the ends don’t touch. Place in freezer.
  • When they’re completely frozen, transfer these frozen pierogi to a zip-top plastic bag for freezer storage up to 6 months.
  • Take out as many or as few individual pierogi for cooking on an as-needed basis.

 


 

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