Cookbook:Pierogi II

Pierogi II
Category	Dumpling recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 2 cups all-purpose flour
• 1 egg (optional)
• ½ tsp salt
• Water
• Pierogi filling, such as sauerkraut filling or cheese filling
• Butter

Procedure

1. Sift and measure flour with salt into a large bowl.
2. Slightly beat egg with fork, and add egg to flour mixture.
3. Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
4. Roll out dough on a floured bread board to about the thickness of a cracker.
5. Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.
6. Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
7. Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.
8. Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.
9. Fry the pierogi in a skillet with melted butter until golden brown.
10. Serve warm or cold.