Pierogis

Total Time:
4 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
3 hr 35 min

Yield:
10 to 12 dozen
Level:
Intermediate

Ingredients
  • 13 cups all-purpose flour
  • 1/4 cup salt
  • 4 eggs
  • 3 tablespoons canola oil
  • 4 cups cold water
  • 8 ounces sour cream or cream cheese
  • Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
  • 3 tablespoons butter
  • Sauteed onions, for garnish
  • Sour cream, for garnish
  • Chives, for garnish
Directions
  • Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.

  • After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.

  • Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.

  • Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.

  • Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.


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