will present several different recipes for the pierogi dough. You may have your own dough recipe that you are fond of. Many cooks use a standard noodle recipe, which includes eggs. Traditionally, pierogi dough does not contain eggs. I have found that by adding eggs to the pierogi dough the effect can be a more rough dough. Choosing not to add eggs will result in a more delicate pierogi, with the taste of the filling being more robust.
3. After making the pierogies you will be boiling them in water. To keep them from sticking together, boil them in small batches with a just a touch of oil.
4. For some of the heavier fillings, it is possible that the pierogies will split upon boiling. To avoid this, freeze the pierogies first.
5. To make your pierogies look especially fancy, you can “ruffle” the edges. To do this, seal the edges as usual, and then starting at one end press the edge with your thumb and first finger, move a fraction and repeat, until you reach the end.
6. There are pierogi cutters, but if you do not have one, you can use a round cookie cutter or even a glass or cup placed upside down on the dough. Remember to flour the rim so that it does not stick to the dough.
Tools for Making Pierogies
As mentioned previously, the only tool needed for making pierogies is a good rolling pin. To cut out the needed round shape from the rolled out dough, you can easily use a glass turned upside down. However, there are tools available to make pierogi-making easier and more fun. If you have never made pierogies before, I would suggest making them without the tools first to see if they are a dish that you enjoy. If so, then you may want to invest in some of the tools mentioned. You can find more information about these tools on my website, http://www.kathygary.com .
The Pierogi Maker : A search on the Internet for the term ‘pierogi maker’ will quickly yield several. One of the best that I have used is from Kuchenprofi. With this product, you can lay a piece of the rolled-out dough over the Kuchenprofi maker, add a teaspoon of filling, then flip up one side to cut, seal and crimp the edges. It creates the perfect pierogi every time in just a matter of seconds. These makers come in various sizes, from standard to half-size.
A Cookie Spoon : For those who want the perfect amount of filling every time, a cookie spoon can be helpful. I have found this to be more important when you have young children assisting you. It is easy for them to use the cookie spoon, and the pierogies always have the right amount of filling!
Rolling Pin : There are so many rolling pins available. This is an item that should be bought based on personal preference. There are rolling pins without handles that you roll with your hands. There are marble rolling pins. There are wood rolling pins. Personally I like the marble rolling pin for rolling out pierogi dough. It is heavy and makes the job much easier. I have also found that dough is less likely to stick to the marble (sprinkled with flour) than to the wood (sprinkled with flour).
Recipes for the Pierogi Dough
There are many recipes for pierogi dough. Below are the recipes that I have had best luck with in terms of taste and texture. Although I am starting with the dough recipes for ease of reading through this cookbook, I usually make the filling first and set it aside. In this way, when I make the dough, I can make it, roll it out, cut it out and then be all ready to add the filling.
All dough recipes make between 15 – 20 pierogies.
Original Pierogi Dough
This dough recipe, without egg, will result in a lighter and smoother pocket for the pierogi filling. It takes a little more time to make, but the results are definitely worth it!
Ingredients
• 3 cups flour
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/2 teaspoon
3. After making the pierogies you will be boiling them in water. To keep them from sticking together, boil them in small batches with a just a touch of oil.
4. For some of the heavier fillings, it is possible that the pierogies will split upon boiling. To avoid this, freeze the pierogies first.
5. To make your pierogies look especially fancy, you can “ruffle” the edges. To do this, seal the edges as usual, and then starting at one end press the edge with your thumb and first finger, move a fraction and repeat, until you reach the end.
6. There are pierogi cutters, but if you do not have one, you can use a round cookie cutter or even a glass or cup placed upside down on the dough. Remember to flour the rim so that it does not stick to the dough.
Tools for Making Pierogies
As mentioned previously, the only tool needed for making pierogies is a good rolling pin. To cut out the needed round shape from the rolled out dough, you can easily use a glass turned upside down. However, there are tools available to make pierogi-making easier and more fun. If you have never made pierogies before, I would suggest making them without the tools first to see if they are a dish that you enjoy. If so, then you may want to invest in some of the tools mentioned. You can find more information about these tools on my website, http://www.kathygary.com .
The Pierogi Maker : A search on the Internet for the term ‘pierogi maker’ will quickly yield several. One of the best that I have used is from Kuchenprofi. With this product, you can lay a piece of the rolled-out dough over the Kuchenprofi maker, add a teaspoon of filling, then flip up one side to cut, seal and crimp the edges. It creates the perfect pierogi every time in just a matter of seconds. These makers come in various sizes, from standard to half-size.
A Cookie Spoon : For those who want the perfect amount of filling every time, a cookie spoon can be helpful. I have found this to be more important when you have young children assisting you. It is easy for them to use the cookie spoon, and the pierogies always have the right amount of filling!
Rolling Pin : There are so many rolling pins available. This is an item that should be bought based on personal preference. There are rolling pins without handles that you roll with your hands. There are marble rolling pins. There are wood rolling pins. Personally I like the marble rolling pin for rolling out pierogi dough. It is heavy and makes the job much easier. I have also found that dough is less likely to stick to the marble (sprinkled with flour) than to the wood (sprinkled with flour).
Recipes for the Pierogi Dough
There are many recipes for pierogi dough. Below are the recipes that I have had best luck with in terms of taste and texture. Although I am starting with the dough recipes for ease of reading through this cookbook, I usually make the filling first and set it aside. In this way, when I make the dough, I can make it, roll it out, cut it out and then be all ready to add the filling.
All dough recipes make between 15 – 20 pierogies.
Original Pierogi Dough
This dough recipe, without egg, will result in a lighter and smoother pocket for the pierogi filling. It takes a little more time to make, but the results are definitely worth it!
Ingredients
• 3 cups flour
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/2 teaspoon
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