Cookbook:Pierogi I

| Cuisine of Poland

Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.).

Ingredients

 * 1 tbsp salt
 * ½ cup cold water
 * 1–2 large eggs
 * 3½ cups all-purpose flour, plus extra for rolling dough
 * ~1 cup water
 * 1½ tbsp unsalted butter, melted
 * 1 recipe sauerkraut filling or cheese filling

Dough

 * 1) Place flour in a large bowl.
 * 2) In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended.
 * 3) Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet).
 * 4) Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.
 * 5) Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours.

Assembly

 * 1) Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
 * 2) With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
 * 3) Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp and 1 tbsp of filling in its center. The amount varies depending on the size of the glass that was used to cut the dough.
 * 4) For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
 * 5) Repeat for the remaining dough.

Boiling

 * 1) Place no more than ⅓ of the pierogi at a time in boiling salted water for 5–10 minutes.
 * 2) Drain in colander and lightly rinse with cold water—this will prevent them from sticking together.
 * 3) Serve immediately or fry in butter.

Notes, tips, and variations

 * These will freeze well for up to 6 weeks. Prior to boiling them, place each dumplings on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag.
 * A standard recipe for mashed potatoes can also be used as filling.

Livre de cuisine/Pierogi Libro di cucina/Ricette/Pierogi Kokboken/Recept/Piroger