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Pierogi dough:

  • 2 cups sifted flour
  • 1 egg
  • ½ cup lukewarm water
  • 1 teaspoon salt
  • 2 tablespoons melted butter
Mix all ingredients in a large bowl with a spoon and knead lightly in the bowl. Rest dough for one-half hour covered with a kitchen towel or plastic wrap.

Meanwhile, make the filling:

  • 1 to 1½ pounds farmer’s cheese, or dry plain curd cottage cheese
  • 2 to 3 potatoes, peeled, boiled, and mashed.
Mix in salt and pepper to taste.

Directions for Making Polish Pierogies

After one-half hour, knead the dough a few times on a floured surface and roll out to 1/8-inch thickness. Cut out with a 2-1/2-inch to 3-inch wide round cookie cutter or drinking glass. (Dip cutter or glass in flour to keep dough from sticking).
Place a teaspoon full of filling in the middle of each dough circle. (When you become an expert, add a little more filling for a plumper pierogi). With floured hands, fold the dough over the filling, and, starting at one end of the resulting crescent, pinch the dough together to enclose the filling. As you pinch the dough closed, continuously work the filling into the pierogi with floured fingers. Make sure the pierogi dough is tightly sealed, or these little dumplings will come apart when boiled.

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