Prep 1 hr
Cook 15 mins
A wonderfully easy pierogi dough. Fill with onion and potatoes, cabbage, or anything else you can think of. We have even made dessert pierogi using apple pie filling! (Prep time includes 30 minutes for dough to rest).
- Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
- Let the dough rest in the bowl (covered with a towel) for 30 minutes.
- Separate the dough into 2 parts.
- Roll one half of the dough until about 1/8" thick.
- Cut circles with a cookie cutter (i use a 3" cookie cutter).
- Add a teaspoon or so of filling (depending on how big your circles are. Don't put too much, or they will be hard to close.
- Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
- Roll out the other half of the dough, and cut, fill, and seal.
- At this point you can freeze the pierogi for later, or you can cook them.
- To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.
I am making pierogi with this recipe as i write this! So far they have turned out pretty decently!!! I made a double batch and I've got about 4 dozen made so far. My husband thought they were pretty good so hopefully my dairy-soy-egg allergic child will feel the same! I stuffed them with garlic mashed potatoes.
That was awesome dough. I just tripled the recipe and made a load of pierogies to freeze. It is really good!
I have always made pierogi with my family's traditional dough that contains eggs. This dough is wonderful and is actually easier to work with than the egg-containing dough. More importantly, they were delicious and there was no difference in taste. The finished product appears slightly different because it doesn't have the yellow from the egg yolk, but taste wasn't compromised. Also, I did not get 36 or more servings. It was more like 12 or 14, but I make mine larger and cut them into squares, not circles. A 5-star recipe for sure!