Name and pronunciation: pierogi [pee-yeh-roh-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.
Type of cuisine: Eastern European
It is a very basic recipe, but it works every time. I like this dough for its elasticity. It makes making pierogi easier, it does not tear and they do not stick to each other during cooking.
Approximately 40 servings • Preparation time: about 15 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes
Perfect pierogi need a specific filling to dough ratio. This means the dough cannot be too thick. Make sure you roll the dough enough and if it is still too thick, stretch it out a little in your hands before adding the filling.
Do not forget to add oil to water, it will prevent pierogi from sticking to each other. In fact, when you are placing them in water, try aiming at oil patches.
Pierogi can be eaten straight after cooking or fried. In my family, we always fry them and this is how I prefer them, but with freshly cooked pierogi you have a choice. After cooling them down, or freezing them, you will need to fry them until brown and crispy.
Fry them in olive oil on small heat, so they have time to get hot inside. If the heat is too high they will brown nicely on the outside, but the filling will remain cold.
✽ 300 g all-purpose flour
✽ 125 ml boiling water
✽ 20 g butter
✽ 1 egg
✽ pinch of salt
Melt the butter in boiling water and add it to the flour and salt. Mix briefly, then add the egg.
Mix everything thoroughly and knead for at least 5 minutes, until the dough is perfectly smooth and springy.
Cover with beeswax wraps and set aside for about 30 minutes.
Take the dough out of the fridge and split it in 4 equal parts. Lightly dust the worktop with flour and roll the dough until it is about 2-3 mm thick.
Using a round cutter or a glass, cut circles in the dough.
Take a circle and stretch it a little bit in your hands. Be careful not to get flour on inner edges, since they need to stick to each other. The outer side can be dusted with flour, so they don’t stick to the surface, while they are waiting to be cooked.
Put about a teaspoon of filling in the middle.
Fold in half and press the filling a little to shape your pieróg.
Squeeze the edges together, so they stick to each other.
To make the edges look nicer and make them more secure, pinch the dough around.
Set aside your fresh pierogi on flour dusted tray or plate. You can cover them with a tea towel to prevent them from drying.
Boil at least 3 litres of water in a large pot, add about 2 tablespoons of oil and a pinch or two of water. Gently, one by one, put about 15 pierogi to cook. Once they float, cook for about 2 minutes and gently take them out with a draining spoon.
Eat directly, or set aside to cool.