Pierogi are a dish of Polish origin, consisting of boiled dumplings of unleavened dough stuffed with varying ingredients. They are usually semicircular, but are square in some cuisines. Restaurants that serve traditional Polish food will always have pierogi on their menus.
- 2 ½ cup flour
- ½ teaspoon salt
- 1 small egg
- 2 tablespoons salad oil (optional)
- pierogi filling of choice
Set a large pot of lightly salted water on high flame.
Sift 2-1/4 to 2-1/2 c flour onto board. Sprinkle with 1/2 t salt. Deposit 1 small egg at center and use knife to mix outlying flour into egg. Gradually add about 1/2 c fairly hot water in a thin stream and work mixture by hand into a dough. Adding 1 - 2 T salad oil (optional) will produce more elastic dough.
Knead well until dough is smooth and elastic and no longer sticks to hand. On lightly floured board, roll out thin 1/3 of the dough, leaving the remainder under a warm inverted bowl so it doesn't dry out.
With drinking-glass or biscuit-cutter cut dough-sheet into rounds.
Place a spoonful of filling* just off center of each dough round. Cover filling with larger dough flap and pinch edges together to seal. If dough is on the dry side, brush edges lightly with water or lightly-beaten egg white and pinch together with floured fingers to ensure a good seal.
Drop small batches of pierogi into boiling water so they can float freely without crowding. When boiling resumes, reduce heat to gentle boil and cook 5 - 10 min., testing 1 for doneness.
Exact cooking time varies depending on size of pierogi, thickness of dough and type of filling used. Pierogi will float to the top of the pot when fully cooked.
Remove with slotted spoon and serve at once.
* See separate entries on Polishplate.com for various pierogi fillings.
Pierogi can be served boiled or pan fired (pan fry after they are fully cooked). Depending on the filling they can be served with sour cream, caramelized diced onions or melted bacon bits. Fruit filled pierogi are served with sweet sour cream which is made by adding sugar and blending with a fork in a cup.