Cookbook:Pierogi

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Pierogi
Ruskie.jpg
Category Dumpling recipes
Time 75-90 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of Poland

Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.).

Variation I[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

Dough[edit | edit source]

  1. Place flour in a large bowl.
  2. In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended. Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet). Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.
  3. Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours.

Assembly[edit | edit source]

  1. Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
  2. With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
  3. Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp. and 1 tbs. of filling in its center. The amount would vary depending on the size of the glass that was used to cut the dough. For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
  4. Repeat for the remaining dough.

Boiling[edit | edit source]

  1. Place no more than ⅓ of the pierogi at a time in boiling salted water for 5-10 minutes.
  2. Drain in colander and lightly rinse with cold water-- this will prevent them from sticking together.
  3. Serve immediately or fry in butter.

Variation II[edit | edit source]

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Sift and measure flour with salt into a large bowl.
  2. Slightly beat egg with fork, and add egg to flour mixture.
  3. Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
  4. Roll out dough on a floured bread board to about the thickness of a cracker.
  5. Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3-4 inches in diameter.
  6. Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
  7. Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds. Drop each pierogi into a large pot of boiling salt water and boil until they float to the top. Remove each carefully with a slotted spoon.
  8. Fry the pierogi in a skillet with melted butter until golden brown.
  9. Serve warm or cold.

Notes[edit | edit source]

  • These will freeze well for up to 6 weeks. Prior to boiling them, place each dumplings on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag.
  • A standard recipe for mashed potatoes can also be used as filling.