BASIC PIEROGI
Number Of Ingredients 9
Steps:
- 1.In a very large bowl, combine sour cream, 2 tablespoons melted butter, eggs and yolk, 2 teaspoons salt and oil. Gradually sift in flour, then, using your hands, gently knead until ingredients are combined and a soft, pliable dough comes together, 2-3 minutes. 2.Divide dough into two equal-size portions and wrap each tightly with plastic wrap. Place in refrigerator to rest 30 min-1 hour. (Dough can also be frozen at this point and used later.) 3.Place a large stockpot of water over high heat and bring to a boil. Remove one ball of dough from refrigerator. Flour your work surface. Roll out dough to 1/8-inch thickness. Cut 3-inch rounds from dough using a glass or biscuit cutter. Gather dough scraps together, reroll and cut again until no dough remains. 4.Place a teaspoon of filling at the center of each round. Fold dough over filling so that it forms a half-circle. (The dough is very elastic, you may need to stretch the rounds a bit with your fingers.) Pinch edges closed or use a fork to gently crimp. Set finished pierogi aside on a sheet of parchment paper. (Do not overlap pierogi or dough will stick and tear; if you need to stack, place parchment between layers.) 5.Remove second ball of dough from refrigerator and repeat rolling and filling process. 6.Line two or three large baking sheets with paper towels. Working in small batches, drop pierogi into boiling water. They will sink, then rise to the top. Once pierogi float, let cook 1 minute more, then remove from water with a slotted spoon. Place in a single layer on paper-towel-lined baking sheets to drain. Repeat with remaining pierogi. (Once cooled, pierogi can be bagged in batches and frozen.) 7.In a large sauté pan over medium heat, melt remaining butter. Add onion and sauté til golden. Working in batches, add pierogi in a single layer and sauté, turning once, until a bit crispy at the edges and golden brown on both sides, 5-7 mins. Repeat w remaining pierogi. Season w salt & pepper
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Soft Money dc
[email protected]I'm allergic to one of the ingredients in this recipe. Is there a substitute I can use?
Syed waseem Abbas
[email protected]I'm not sure about this recipe. It seems like it might be too complicated.
rafael garcia
[email protected]I'm going to make these pierogi for dinner tonight!
Peu Peu
[email protected]This recipe looks amazing!
Yousaf ali
[email protected]I can't wait to try this recipe!
Zara Arif
[email protected]These pierogi are the best I've ever had!
Brenda Cooper
[email protected]I'm so glad I found this recipe!
KD
[email protected]These pierogi were a hit at my party!
june harriett pukeroa
[email protected]This recipe is a keeper!
Caali Cba
[email protected]I'll definitely be making these again!
Furqan Haider
[email protected]Not bad, but I've had better.
rdx rofik
[email protected]Delicious!
ameni majri
[email protected]These pierogi were just okay. The dough was a little dry and the filling was a bit too salty. I wouldn't recommend this recipe.
NaBi BaLti
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The dough was too thick and the filling was bland. I think I'll try a different recipe next time.
Thumbi Peter
[email protected]The pierogi were easy to make and turned out great. I made a few changes to the recipe, such as using a different type of cheese and adding some chopped onion to the filling. They were a hit with my family!
Given Samuel
[email protected]These pierogi were absolutely delicious! The dough was light and fluffy, and the filling was flavorful and satisfying. I especially loved the tangy flavor of the sauerkraut. I will definitely be making these again!