Recipe No.3

Pierogi Dough

Name: Pierogi Dough
Total time: 1 h 30 min
Yield: 16–24 pierogi
Cuisine: Polish
Ingredients: 200 g flour; 180 mL boiling water; 1 Tbsp vegetable oil; pinch of salt; pierogi filling of your choice, pre-cooked and cooled (see notes)

Teresa's recipe

From the kitchen ofBenjamin & Teresa

Yield16–24 pierogi

Active1 hr

Total1½ hr

CategoryMains · Polish · Autumn

Tagsdumplings dough freezer-friendly

Directions

1
Mix all of the dough ingredients together until combined.
2
Knead well, adding more flour or water as necessary.
3
Leave to rest under a metal bowl for 15 to 20 minutes, making sure the dough stays warm.
4
Roll out on a floured work surface to 2 to 3 mm and cut rounds with a cutter or a glass.
5
Add filling to the middle of each round.
6
Fold into half-moons and pinch the edges firmly together.
7
Transfer the filled pierogi to a floured baking sheet and cover with a tea towel until ready to cook.
8
Re-roll any extra dough and repeat.
9
Simmer water in a wide, short pan and add salt.
10
Drop the pierogi in carefully and stir gently so they don't stick together.
11
Bring the water back to a simmer and reduce the heat.
12
When the pierogi float to the surface, cook 1 to 2 minutes more, then lift out with a slotted spoon.

Notes

You can use any flour; finer flours are preferred. Any filling can be used as long as it's pre-cooked and then cooled. Traditional fillings include cottage cheese and potato, beef and carrot, mushroom and sauerkraut, and many more. They freeze well, raw or cooked; defrost slightly before putting in boiling water to reheat. Pierogi can be fried, but must be boiled first.