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Pierogi

Yields30 ServingsPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Adapted from Fermenting for Foodies

Ingredients
 250 g any filling (I used mashed potatoes and carmelized onions)
 315 g flour
 ½ tsp salt
 1 egg
 1 tbsp olive oil
 125 ml milk
Directions
1

Mix all the dough ingredients together. Kneed for 5-10 minutes until you get a smooth dough then cover and let rest for at least 45 minutes.

2

Roll out your dough to 6mm thick and then cut 6" circles until all of the dough is used (dough may need to be re-rolled once or twice).

3

Put 1 tbsp of filling in the center of each circle then fold the circle in half and seal the edges with your fingers or the edge of a fork.

4

To cook: Place pierogis in a pot of boiling water, boiling until they float to the surface, about 5 minutes.

5

You can eat them plainly boiled with a drizzle of butter OR pan fry with butter for crisper texture.

Nutrition Facts

Servings 30