This very simple pierogi dough recipe will make a very authentic and traditional yet light tasting pierogi dough. It is best served with light pierogi toppings such as butter and green onions.
Makes about three dozen pierogi
- 1 Cup (300 g) of unbleached white wheat flour
- 1/2 Cup (125 ml) of boiling water
- 1 egg
- 1/4 Cup (20 g) butter
- Pinch of salt
- Sift the unbleached white wheat flour into a bowl and add a pinch of salt.
- Boil water in a pot.
- Put the butter into the boiled water and wait for it to completely melt. Gradually pour the mixture into the flour, stirring occasionally.
- Add the egg to the combined ingredients and knead to a smooth dough.
- Place the dough on a flour covered cutting board and knead the dough for about 7 to 8 minutes.
- Wrap the dough in foil and set it aside for about 30 minutes.
- Divide the dough into 4 equal parts and roll each part into a thin circular shape about 1/8″ inch (3 mm) thick, padding both sides with flour if needed.
- With a small glass cup, cut out circular patterns from the dough and stretch them slightly using your fingers.
- In the center of each circular patterns put one spoonful of your pierogi stuffing.
- Fold in half and using your fingers, clasp the edges so that the dough sticks together and closes in the filling
- In a large pot, boil salted water. As it bubbles up heavily, put the first batch of pierogies into the pot (about 15 pieces).
- Return to a boil, then reduce the heat to medium. Once the pierogies float to the surface, cook them for an additional two minutes.
- Remove one to sample and check if it is cooked.
- Cooking time will depend on the thickness of the dough.
- Remove the cooked pierogies from the pot with a large slotted spoon.