Pierogi II
Source and licence
"Pierogi II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pierogi_II, revision 4505491), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pierogi_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4505491
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups all-purpose flour
- 1 egg (optional)
- ½ tsp salt
- Water
- Pierogi filling, such as sauerkraut filling or cheese filling
- Butter
Method
- Sift and measure flour with salt into a large bowl.
- Slightly beat egg with fork, and add egg to flour mixture.
- Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
- Roll out dough on a floured bread board to about the thickness of a cracker.
- Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.
- Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
- Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.
- Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.
- Fry the pierogi in a skillet with melted butter until golden brown.
- Serve warm or cold.