Polish Pierogi-These are Amazing!

Well the first time making pierogi and it was much easier than expected. I found the best dough recipe as follows:

Pierogi Dough Recipe:

4 cups of flour

2 eggs (whisked at room temperature)

1 stick (8 tbsp) of real butter

1 cup warm milk

Directions: Combine flour and butter, cut in like you would for a pie crust until a small crumble. Add remaining ingredients, knead gently until the dough comes together. At this time you are ready to roll. Add flour as needed, roll dough thin, use a large glass or cup to make a round circle to be folded over. Add filling (see options below) seal edge with finger dabbed in water, use a fork to close completely. I found if you do not use the water and fork method, you will not get a tight seal which is needed during boiling.

Filling Options (be creative):

I did not follow a recipe, I made up my own and found what I liked in terms of filling. Here are some ideas.

Potato and Onion-Well if you have leftover mashed potatoes surely put them to use for this filling. I added some cream cheese, sauteed onions until brown, salt and pepper to taste. Add what you like and just keep tasting until you enjoy what's in your mouth.

Potato and Bacon-Same as above but used bacon in place of onion.

Potato and Kraut- Fry kraut with olive oil and onion until brown, add to mashed potato mixture.

When I have finished putting pierogi together I freeze them on a cookie sheet prior to putting them into freezer bags.

Cooking Pierogi:

Boil in salted water for 2-3 minutes (longer if frozen). Frying them in butter is an absolute must after boiling. Wait for them to brown on each side. Serve plain or with sour cream or any other topping you desire.

I would love if you shared your photos and/or questions with me!

https://www.pinterest.com/pin/30680841203551944/