Recipe by iguana
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Top Review by rsp2749
From a 63 year old who could never ever get the dough right for pierogis, do not be afraid to try this recipe. The dough came out really well for me, but only after letting it sit for 30 min. In a covered bowl and then trying to roll it without muchluck and getting frustrated and refrigerating it overnight and the next day removing it from the refrigerator and also using a makeshift pastry board out of a pillow case which I slid over my cutting board and floured well and bingo after all my multiple failures to make the dough properly, it worked. Not sure if it was refrigerating the dough overnight or the pastry board which made it a success, but will surely do both from this day forward. The dough rolled wonderfully paper thin and I pinched them by first running my wet finger around the border and then pinching them after I first put them down on a kitchen towel so that they would not stick to anything. I did a dozen at a time on the towel and then boiled them and they were by far the very best!!!!! I have bought them locally from ukranian delis and these were far superior. So don't be afraid to try them and hoping that maybe refrigeration will also work for you. It did for me. Love, love this recipe and thanks for sharing it with the world. Who makes pierogis anymore except old ukie/polish girls whi work like soldiers and never give up!!!!!!!
Directions See How It's Made
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.