Pierogi I
Pierogi I — a dumpling recipe, 7 ingredients, about 90 min.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 tbsp salt
- ½ cup cold water
- 1–2 large eggs
- 3½ cups all-purpose flour, plus extra for rolling dough
- ~1 cup water
- 1½ tbsp unsalted butter, melted
- 1 recipe sauerkraut filling or cheese filling
Make it lactose-friendly
- 1½ tbsp unsalted butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
- 1 recipe sauerkraut filling or cheese filling → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Place flour in a large bowl.
- 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.
- 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.
- Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
- With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
- 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.
- For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
- Repeat for the remaining dough.
- Place no more than ⅓ of the pierogi at a time in boiling salted water for 5–10 minutes.
- Drain in colander and lightly rinse with cold water—this will prevent them from sticking together.
- Serve immediately or fry in butter.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0