|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pierogi are Polish dumplings that can be stuffed with a variety of fillings like minced meat, sauerkraut, mushrooms, or even blueberries and strawberries. Potato or potato and cheese is always a classic. The dumplings are often served with caramelized onions, sour cream, or crispy pork like bacon.
This recipe is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. The dough should not be so dry it is crumbly or so wet it is sticky.
Get the kids involved in this easy project by breaking it down into steps—make the dough one day, roll and fill another day, and cook yet another day. Filling and sealing the pierogi takes a little practice, but small hands can certainly mix, roll, and cut the dough. The younger you start them on their pierogi-making journey, the more adept they'll be at making them by the time they develop voracious teenage appetites.
2 large large eggs
1/3 cup water
1/2 teaspoon salt
2 cups all purpose flour
Gather the ingredients.
In a medium bowl, whisk together eggs, water, and salt.
Add the flour all at once and mix with a wooden spoon until well moistened.
Knead the dough in the bowl until it is firm and well mixed.
Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much easier.
Or you can wrap the dough in plastic, refrigerate it, and work with it another day. Pierogi dough will last up to three days in the fridge. Make sure you let it come to room temperature before you start to roll it.
If using the dough immediately, divide it in half, wrap the other half in plastic, and set it aside. The next steps are to roll, cut, fill, and cook the pierogi.
- Pierogi dough can be wrapped and stored in the refrigerator for up to three days or tightly wrapped and frozen for up to a few months. Let the dough sit on the counter for several minutes before rolling out.
- Polish dumplings can be filled with sweet or savory ingredients. Traditional fillings include minced cooked meat, sauerkraut with mushrooms, seasonal fruits like blueberries and strawberries, buckwheat or millet, savory or sweet curd cheese, and a potato-onion-cheese mixture known as pierogi ruskie.
- There's really no right or wrong in how you choose to fill your pierogi. These days, at the Kraków (Poland) Pierogi Festival, you'll see nontraditional things being stuffed into tender pockets of dough—everything from spinach to seafood to gourmet cheeses.
- Filled pierogi, raw or boiled, can also be frozen. Freeze on a parchment-lined baking sheet for a few hours before transferring to a freezer bag or airtight container.
Why is My Pierogi Dough Tough?
A number of factors can affect the texture of your dough. Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. If your dough is still tough, it might need a little more water.