Pierogi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all purpose flour
2 eggs
½ tsp. salt
½ cup water
Desired pierogi fillings
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Directions: |
Directions:Mound flour on a bread board and make a well in the center.
Drop eggs and salt into the well. Add water.
Working from the center to the outside of the flour mound, mix the flour into the liquid in the center with one hand, keeping the flour mounded with the other hand.
Knead until the dough is firm and well mixed.
Cover dough with a warm bowl and let rest 10 minutes.
Divide the dough in half.
On a floured surface, using half the dough at a time roll it out as thin as possible. Cut out 3" rounds with a large biscuit cutter.
Place a small amount of filling to one side of each circle of dough. Moisten the edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent filling from falling out.
Drop pierogi into boiling water. Cook gently for 3 to 5 minutes or until pierogi float.
Lift out of water with a perforated spoon. |
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Number Of
Servings: |
Number Of
Servings:1½ to 2 dozen |
Personal
Notes: |
Personal
Notes: The dough will have a tendency to dry out. A dry dough will not seal completely. Work with half the dough at a time (keep the other half covered until you are finished cutting out and filling the first half).
Keeping the circles covered with damp cheesecloth or paper towels until filling is placed on them.
Never put too many pierogi in the water at once or they will stick together.
Make pierogi fillings before making the dough.
"Mom and Dad loved going to ethnic festivals. Of course Polish festivals were a favorite. The first time we went I tried pierogi's. We were all won over. So of course Mom found a pierogi recipe so she could make them for us." - Donna Poziomek Englestad
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