All about Pierogi:
Pierogi dough can be as simple as a flour-egg-water combination or made with sour cream, cream cheese, potatoes or be dairy- and egg-free.
Pierogi fillings range from vegetables to meat, fish, fruit, and sweet or savory cheese.
In the United States, many church groups make them on Fridays year-round as fundraisers. If you can't avail yourselves of such a church group in your area, know that homemade pierogi aren't as difficult to make as you might think.
Pierogi dough is rolled to a 1/8-inch thickness, cut with a 3-inch round, filled, folded over, sealed and crimped, and then cooked by boiling or frying.It's a fun rainy-day project and terrific to do with the kids or grandkids, especially if done in steps. Make the dough one day, roll and fill another day, and cook yet another day. There's nothing like a homemade pierog (the singular of pierogi). Some people serve them with melted butter right out of the boiling pot. Others prefer to fry theirs fresh or after boiling.
There's no right or wrong on the fillings, so you'll see everything from blueberry to sauerkraut and mushrooms. Serve sweet pierogi with confectioners' sugar, and savory ones with caramelized onions and sour cream, if desired.
Sour Cream Pierogi Recipe:
Prep Time: 15 minutes
Total Time: 45 minutes
- 3 cups all-purpose flour, plus flour to dust the work surface
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 egg
- 1 cup water
Preparation:
- Combine flour, salt sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
- On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
How to make pierogi video:
