Cookbook:Pierogi II

Pierogi II
CategoryDumpling recipes

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  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.