Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.).
- Place flour in a large bowl.
- In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended.
- Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet).
- Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.
- Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours.
- Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
- With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
- Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp and 1 tbsp of filling in its center. The amount varies depending on the size of the glass that was used to cut the dough.
- For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
- Repeat for the remaining dough.
Notes, tips, and variations edit
- These will freeze well for up to 6 weeks. Prior to boiling them, place each dumplings on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag.
- A standard recipe for mashed potatoes can also be used as filling.