My pal Tina and I have been wanting to make pierogi together for a while. This weekend we finally did!

It took us a couple hours to figure out which dough recipe to use and to develop a pierogi assembly line, but once we did we were churning them out quickly.

We filled the pierogi with: potato and cheese; potato and sauteed onion; and sauerkraut and mushroom.  We meant to make enough to stock our freezers, but accidentally ate them all.  We’ll make more soon!

Pierogi Dough
enough for 35 (?) pierogi
2.5 cups flour
1 egg
3/4 cup water
heaping 1/2 teaspoon kosher salt

Dump all ingredients into a KitchenAid mixer and mix with the dough hook until…until it’s dough.

Wrap the dough in plastic wrap and let it rest for ten minutes or longer.

Roll out about 1/4 of the dough at a time, and roll it out thin, using flour to keep the dough from sticking.* Cut 3″ or 4″ circles out with a biscuit cutter or tuna fish can. Fill with your filling (2 teaspoons? You’ll figure it out), wet the edges of the dough and pinch closed. As you work, collect the dough scraps and throw them back into the mixer with a tiny bit of water; re-knead, let rest, and roll out again.

Boil the pierogi for about 7 minutes, then drain, cool on racks, and either fry in butter right away, or freeze for later!

*Next time we’ll try rolling out the dough with a pasta machine.  Rolling the dough out was by far the most labor-intensive and time-consuming part.

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