Usually pierogi dough is made with no eggs. However, in some recipes we can find yolks or whole eggs. The only difference is that dough made with eggs will be more tough. For the majority of people this is not an advantage. If you are going to make sweet pierogi (those with fruit or sweet cheese filling) you can replace some part of hot water in this recipe (about 50%) with hot milk. It is a matter of taste, try both ways.
You can find more tips about pierogi dough in this article: 10 Tips and tricks on how to make pierogi.
Ingredients in this recipe:
Time required: 30-40 minutes
Makes about: 30 pierogies
1 Prepare the bowl. Put 3 cups of flour through a sieve. Add half a teaspoon of the salt. Sieving the flour should not be omitted – thanks to that action we aerate the flour. As a consequence dough will be soft and plump.
2 Pour 0.75 of cup of boiling water while quickly stirring with the fork. Flour lumps will sail out to the surface – crumble it up with the fork.
3 Cover the bowl with the cotton cloth and put aside for five minutes.
4 Pour a quarter of a cup of cold water, again mash pellets with the fork and cover the bowl with the cloth. Put pierogi dough aside for 15 minutes.
5 After fifteen minutes add half a teaspoon of oil and knead the dough until it's smooth. It should require 5 to 10 minutes of kneading. Pierogi dough should be stretch and have a homogeneous consistency and colour.
6 The dough is ready to prepare pierogies. Roll it up on the table or pastry board, until the thickness of about 3 millimeters. Before you start rolling up, you should flour the pastry board so that pierogi dough doesn't adhere to it. While rolling up you can also lightly sprinkle the dough with the flour if needed. However, remember that only one side of the dough should sprinkled with the flour. We want the other side to cling to itself easily while folding pierogi when filling will be ready.
7 Cut circles out of dough clump by using a cup.
8 Arrange stuffing in the middle of every circle and fold each pierogi.
9 Collect scraps of pierogi dough, knead again, roll up and cut second set of circles.
I hope that you find this pierogi dough recipe useful. Enjoy your meal! Smacznego! :)
Pierogi dough - despite of the fact, that its ingredients are so simple - is a fickle thing. It is conceivable that you do it wrong from time to time, when you still don't have a good experience. But don't succumb. You will become an expert soon. Most of us learn to recognize perfect dough consistency by hit-or-miss method. Good luck :)