EASY PIEROGI DOUGH RECIPES

Steps:

• Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
• Gradually add more water and continue blending it with the flour. 
• Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore. 
• Continue kneading until the dough is soft, elastic and there aren’t any lumps. It can take a while, so don’t get discouraged.
• Attach a dough hook. Place four cups of flour in the work bowl. 
• With the machine running, gradually add hot water, up to half a cup. 
• Once you’re done, stop the mixer. Poke the dough a bit with your fingers. Ideally, the dough should be soft, but still hold its shape when pinched. If it feels too loose - add a tablespoon of flour. If it feels too tough, add some water (a teaspoon at the time).
• Run the mixer for 5 minutes. After that time the dough should be soft, elastic and it shouldn’t stick to your hands.
• To let the gluten develop, cover the dough ball for 15-30 minutes and keep at room temperature. You can use a cloth or a warmed bowl placed upside-down.
• Once rested, divide the dough into workable chunks (I quartered it, but that’s up to you).
• Dust your working surface with flour. Roll out a chunk of dough, as thinly as you can. 
• Cut out circles, roughly 3 inches (7.5-8 cm) in diameter. You can use a round cookie cutter, or a glass rim.
• Place a tablespoon of your chosen filling in the middle of each pastry round. Fold the edges together, creating a semi-circular dumpling. Press the edges firmly. Continue, until you’re out of dough and the filling.
• Once all pierogi are assembled, boil a large pot of water. Drop in a few pierogi at the time, waiting for them to float. Once they do, cook for another minute. Then remove them with a slotted spoon. 
• Serve immediately with melted butter or another topping of your choice. Alternatively, melt a tablespoon of butter on a frying pan and fry pierogi on both sides until golden. If you would like to learn more, have a look at this post on how to cook pierogi.

Steps:

• First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
• To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
• Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
• To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
• Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
• Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
• Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
• Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
• Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.