Polish Pierogi Dough

Okay boys and girls, it’s time to kick culinary cuisine up a notch and make traditional Polish pierogies. I have another post for the fillings, assembly, and cooking of pierogies but here, we focus on the dough. The only real key to good pierogi dough is to roll it thin and make sure you have enough side dough to seal around your filling because otherwise they will leak when boiled.

Ingredients

• g or 3.25 cups flour
• 4 oz water
• 1 egg
• Dash of Kosher salt to taste

Process

1. Mise en Place – prepare all your ingredients prior to starting.
2. Mix the egg with the flour.
3. Add a dash of kosher salt.
4. Add water in steps, stopping when you have enough to knead a loose slightly wet dough.
5. Roll dough as thin as you can without having holes.
6. Cut dough into ~3 inch squares or a little less depending on how much filling you like.
7. Put the filling in the center of each square, adjust to taste and size of square.
8. Fold to form a triangle and pinch the edges to seal.
9. Cooking:
   • Put the pierogies in boiling water on high heat for ~5 mins.
   • Remove using a slotted spoon and place on a rack or colander.
   • Heat a skillet on med heat and once hot add butter.
   • Saute pierogies until dough is crispy brown and serve.

Note: You want to use as little dough as possible so that it does not overpower the filling.