Pierogi
Photo: Stako, CC BY-SA 3.0
Pierogi are Polish filled dumplings made from a simple dough of flour, egg and butter that you roll thin and cut with a drinking glass. The dough rests in the refrigerator, ideally for a full day, which makes it easier to roll and gives a tender bite. Fill them with sauerkraut or cheese, or use mashed potato, then boil and finish in butter. They also freeze well for weeks.
Instructions
Put the flour in a large bowl. In a measuring cup, beat the salt, eggs and the ½ cup of cold water together with a fork, then pour this into the flour and mix with your hands until blended.
Work in the remaining water a little at a time. You may not need all of it; stop when the dough feels wet.
Add the melted butter and knead for about 15 minutes, until the dough is smooth and free of lumps. Cover it and refrigerate for at least 1 hour, or ideally 24 hours or more.
Divide the dough into thirds and roll each piece out on a lightly floured surface to about ⅛ inch thick. Cut as many circles as you can with a cup or glass, leaving them on the surface until you are ready to fill them.
Lift each circle with a spatula if needed and put 1 tsp to 1 tbsp of filling in the center, using less for smaller circles. Fold the dough over into a half-moon and pinch the edges shut, pressing out any air pockets. Repeat with the remaining dough.
Boil the pierogi in salted water, no more than a third of them at a time, for 5 to 10 minutes. Drain in a colander and rinse lightly with cold water so they do not stick together.
Serve right away, or fry them in butter. To freeze, lay them apart on parchment or floured wax paper, stack the sheets in an airtight freezer bag, and keep for up to 6 weeks.
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