First of all, a dough of flour, water, salt and oil is prepared. Wheat flour is added to for an additional dose of fiber, nutrients, and chew.
For recipe, please scroll to the bottom.
Let the dough rest for a bit then divide the dough into manageable pieces. Roll each portion out to 2-3mm thickness.
Cut rolled out dough into small circles with a cookie cutter.
The leftover dough can be rolled out again and again until all the dough is used up.
A standard serving size is about 10 to 12 pierogies.
The filling comprises of mashed potatoes, sautéed onions and mushroom dices, salt, pepper, and butter.
For each circle of dough (roughly 6 cm across), lay about 2 teaspoons of filling in the center.
Each batch of dough and filling yields roughly 60 pierogies, depending on the size of your cookie cutter.
Fold the circles in half with the filling in the center, carefully pinch the edges together. The dough is sticky enough to make this an easy task, but if the edges do not stick, you can draw the rim with a tiny bit of water with your finger to help seal it.
Lay the pierogies on a lined flat tray.
If you are going to eat them right away, boil them in hot water until they float to the top. If you want to save some for later, arrange them on a tray, wrap the tray in plastic wrap, and place the tray in the freezer. When the pierogies have frozen entirely, remove from the tray and transfer to a zip-lock bag.
If you are not sure the pierogies have cooked through, you can always cut one open to check their doneness.
Serve pierogies with generous sprinkle of crispy bacon bits, sauerkraut, and a big dollop of sour cream.
3 cups bread flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup tepid water
1/2 teaspoon oil
1. Add salt to flour.
2. Pour boiling water over flour. Mix, cover, and let stand for 5 minutes.
3. Add tepid water to dough, mix well until a cohesive ball forms. Let rest for 15 minutes.
4. Add oil to the dough, kneed the dough for 5 to 10 minutes until the dough is smooth.
5. Divide dough up to manageable portion.
6. Roll dough out to 2-3 mm thick.
2 cups mashed potato
1/2 cup sautéed chopped onion
1/3 cup sautéed chopped button mushroom
3 tablespoons butter