Description
Classic homemade pierogi with various fillings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1/2 cup warm water
- Fillings of choice (potato and cheese, sauerkraut and mushroom, meat, fruit)
Instructions
- Combine flour and salt in a bowl.
- Whisk together egg and warm water.
- Pour wet ingredients into dry ingredients and mix until a dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth.
- Cover dough and let rest for 30 minutes.
- Roll out dough thinly and cut into circles using a glass or cutter.
- Place a small amount of filling in the center of each circle.
- Fold dough in half and pinch edges to seal.
- Bring a large pot of salted water to a boil.
- Cook pierogi in batches for 3-5 minutes, or until they float to the surface.
- Remove pierogi with a slotted spoon and serve hot.
Notes
- Serve with melted butter, sour cream, or fried onions.
- Pierogi can be pan-fried after boiling for a crispy texture.
- Make ahead and freeze uncooked pierogi on a baking sheet before transferring to a freezer bag.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4 pierogi
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: pierogi, polish food, dumplings, comfort food