Pierogi I
Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.).
- Prep
- 42 min
- Cook
- 1 hr 38 min
- Total
- 2 hr 20 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Place flour in a large bowl.
Procedure
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.
Procedure
Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet).
Procedure
Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.
Procedure
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.
Procedure
Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
Procedure
With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
Procedure
Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp and 1 tbsp of filling in its center. The amount varies depending on the size of the glass that was used to cut the dough.
Procedure
For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
Procedure
Repeat for the remaining dough.
Procedure
Place no more than ⅓ of the pierogi at a time in boiling salted water for 5–10 minutes.
Procedure
Drain in colander and lightly rinse with cold water—this will prevent them from sticking together.
Procedure
Serve immediately or fry in butter.
Notes, tips, and variations
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.
Notes, tips, and variations
A standard recipe for mashed potatoes can also be used as filling.
Photo: Stako · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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