PEROGY DOUGH RECIPES

Steps:

• Mix all ingredients together lightly in bowl.
• Knead until smooth.
• Let rest, covered, 30 minutes.
• Using half of the dough at a time, roll out to 1/8 inch thickness.
• Cut circles with biscuit cutter or floured glass.
• Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
• Boil 5-8 minutes, until floating.
• Fry in butter until crisp.

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.