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Makes about 45 depending on the size of cookie
cutter. Allow about 10 per adult.
2 glasses of plain flour, sieve into a big bowl.
Using same size glass, slowly keep adding about
3/4 of glass of warm water (you may need not to
use all water up, depends on flour), hand mixing
the dough until it becomes smooth and elastic -
for last stage of kneading, take it out of the
bowl and knead directly on the table sprinkled
with flour.
Top Tip: There are some recipes that advise
to add 1 egg, or oil or melted butter - I found
the best and easiest dough is made just out of
flour and water and it's not too sticky.
Form the dough into a ball and store in the bowl
and cover with a kitchen cloth to prevent
drying. Take large chunks of dough and roll it
out on a wooden chopping board with a rolling
pin. Do not use too much of flour to sprinkle
the board, just enough to stop it from sticking.
Keep turning the rolled dough over every few
rolls to avoid sticking to the board.
Once a few millimetres thin, use a large round
cookie cutter to cut out the circles as close as
possible to each other.
Fill each circle with a teaspoon of your choice
of filling:
Sauerkraut and mushrooms
Mince meat
Potato & Cheese
Summer Fruit
Fold each circle in half and use your fingers to
squeeze the edges together.
Put the pierogi away on another chopping board,
and cover with clean kitchen cloth to prevent
drying out.
Gently boil the pierogi in batches of 10-12 in a
large pan of boiling water with a bit of oil to
prevent them from sticking together (no need to
add any salt).
They are ready once they "swim up" to the water
surface.
Once boiled, take them out with and drain them.
Can be frozen or served immediately. If using
previously frozen pierogi, boil in the water as
above (no need to defrost first).
All pierogi with savoury-fillings are b$est
served fried in a little oil in a pan, and
Sauerkraut pierogi can be fried with chunks of
streaky bacon:
All pierogi with fruit fillings are best served
out of boiling water, sprinkled with single
cream (optional) and sugar.
Pierogi fillings:
Sauerkraut & Mushroom
750 g sauerkraut from the jar, drained and
chopped
1 onion peeled and finely chopped and fried
mushrooms, finely chopped and fried with onion
Slowly boil the cabbage with a litter water in a
pan for 30 min, add fried onion, mushrooms, salt
and pepper. slowly boil for another 20-30
minutes.
Can freeze it in batches for later to use on the
day if making fresh pierogi. Defrost in
microwave before use.
Mince Meat
1 onion peeled and finely chopped and fried
Mince meat, fried until brown. Can use frozen
meat.
Salt and pepper
Slice of bread or a bun, soaked in water and
squeezed, or bread crumbs.
Mix it all up with a fork in a big bowl to make
a filling.
Potato & Cheese
600 g potatoes, boiled and mashed and cooled
250 g curd cheese
1 onion peeled and chopped and fried
1 big spoon of butter
Salt & pepper
Mix it all up with a fork in a big bowl to make
the filling.
Potato & Cheese pierogi are best served with
mushroom sauce.
Summer Fruit
Can use fresh or frozen fruit:
- Strawberries
- Blueberries
- Pitted Morello Cherries
Served with single cream and sugar, they're
form part of desert or the end of the meal.
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OnePoland