Ingredients
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2
-
1
-
1/2
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1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Pierogi dough,This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings,I took a chance and made this recipe yesterday. The recipe used is similar except without the oil. This recipe rolled out so well. I ditched my old recipe and updated it with this one. I did change up the oil though and used 1/2 butter and 1/2 oil as one person reviewed previously. Thanks for the recipe. I will probably make pierogies more during the year now instead of just Easter. I make 3 different kinds, potato bacon cheddar, cabbage bacon, cottage cheese. Cabbage bacon is a milder taste to the sauerkraut.,Ive been using my grandmothers pierogi dough recipe for decades and have made thousands of them over the years. I am throwing the old recipe, which had sour cream instead of egg, away (sorry Grandma!) ! This dough is so easy to work with, from rolling it out to being able to pinch the edges together without them breaking open while cooking. Thanks for the recipe ! I usually freeze mine in a single layer on a cookie sheet, and they will keep for months.
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Steps
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1
Done
|
Mix All Ingredients Together Lightly in Bowl. |
|
2
Done
|
Knead Until Smooth. |
|
3
Done
|
Let Rest, Covered, 30 Minutes. |
|
4
Done
|
Using Half of the Dough at a Time, Roll Out to 1/8 Inch Thickness. |
|
5
Done
|
Cut Circles With Biscuit Cutter or Floured Glass. |
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6
Done
|
Fill With a Golf-Ball Sized Hunk of Filling (described Separately), Pinch to Seal. |
|
7
Done
|
Boil 5-8 Minutes, Until Floating. |
|
8
Done
|
Fry in Butter Until Crisp. |
