Pierogi Recipe

A simple recipe for traditional pierogi with a choice of fillings.

Everything About PierogiIn Poland, pierogi find their way to the table all year round. There are even restaurants that limit their menus to pierogi.

All pierogi start with a basic dough. How to prepare that is below.

Being little more than a boiled dumpling, they are simple to make. But they do take time. As such, in modern day Poland many people have come to rely on the shops and markets that sell packaged pierogi rather than to make their own.

This is particularly true around the holidays when the mini version, called uszka, are also needed in large numbers to be added to borscht at the large holiday tables.

And that goes for the regular pierogi also. Assume that you have 20 people at the table and you want to serve the standard 5 or 6 to each person. You are talking about 100 and more dumplings to make and boil. And then you have to factor in the uszka.  There are a couple days work here.

So let us assume you want to make a smaller number.

The dough for the pierogi is easily made and is standard. The difference in the Polish and Russian, or Ruskie versions lies in the filling and how they are cooked and served.

Russian or Ruskie pierogi are those filled with mashed potatoes mixed with farmer’s cheese and fried onions . The dough is the same.

Uszka are small and are filled with mushrooms. The dough is the same. These really take time and patience to make.  (Read about Uszka here. )

Let’s start with the dough.

The dough is simple.

Here are a couple recipes. ( Every Polish grandmother has her own favorite.

2 1/2 to 3 cups of flour, 1 tsp salt, 2 egg yolks, about 1/2 cup of water.

Put in a bowl and mix to a smooth dough. It will be rather moist. Let it rest for a half hour or so.

300 g flour.   1/2 teaspoon salt.  Add 200 to 250 ml boiling water to which 30 grams of butter have been added and melted.

Mix to a smooth dough.  Let rest until cool enough to work.

And here is a video showing how one dough recipe is mixed.

Filling And Shaping The Pierogi

We present two methods.

Making Pierogi Method 1

Cut off pieces and roll them on a well floured board to about 1/16 inch thick.

Cut out circles with anything handy that is the diameter that you want. A can, a mug, biscuit cutter.

Now all you have to do is add the filling. Fillings can be found at Pierogi fillings .

Put the filling in the center of the circle. Wet the edges around the filling with water.

Fold the dough to cover the filling and seal with your fingers or a fork. Look at the picture top left to see what they should look like. (Caution – be sure that no filling gets in the seal and make sure that there is a good seal so that when you boil them the filling does not come out.

Making Pierogi Method 2

This video shows the process in detail.

 

Boiling The Pierogi

Add a tablespoon of salt to a large pot of water. Heat to boiling and add a couple dumplings at a time.

Boil them for about 10 minutes. Remove them, rinse them under cold water and put on a plate or tray for the next step – Preparing Pierogi For The Table.

This an much more about Making Pierogi can be found on YouTube at Making Pierogi