Thursday, 21 November 2013

Basic Pierogi Recipe





For years I have wanted to make my own pierogi, but just never seem to find the time or the right recipe. But I think with this Martha Stewart basic recipe I have finally found a good recipe. It was easy to make and the results were fantastic. The fun thing about making pierogi's is you can be creative with the filling. Now, this recipe is just the base of the pierogi.

If you don't already know a pierogi is basically a dumpling, its origins are from Poland. It's an unleavened dough that is first boiled and then can be fried or baked. Tradition fillings are potato, cheese and onion. I made mine with a basic potato filling with cheese. It turned out lovely and even my girls loved them. 

They are a little time consuming to make and this particular recipe makes a huge amount. I'm not sure if the recipe can be halved, but I don't see why it couldn't.

Sour cream and eggs whisked and slowly pouring the milk and water, with a little help from my 4 year old...

I've turned out the dough onto a floured surface. It's sticky at this stage, knead until dough comes together and no longer sticky, will take about 8-10 mins. 

Once you've kneaded for about 8 minutes it comes together beautifully. Cover and allow to rest for an hour. Just cover with an inverted bowl.

Cut out 3-inch circles and fill with your favorite filling. 

I filled mine with a basic potato and cheese filling. 


1 large egg, lightly whisked
2 tbls sour cream
1 cup whole milk
1 cup water
5 cups flour, plus more for dusting
Cornmeal for dusting 

To make the dough, whisk together the egg and sour cream, pour in milk and water. Once combined, stir in flour, 1 cup at a time. 

Dough will be sticky, turn out onto lightly floured bench and knead adding more flour as you go. Knead until dough is elastic and not sticky, about 8-10 minutes. Cover with an inverted bowl and allow dough to rest for an hour. 

Once rested, cut dough into 4 equal pieces. Roll out 1 piece of dough on a floured surface to 1/8 inch thick. Keep other pieces of dough covered so it doesn't dry out. Cut out circles using a 3-inch cutter and fill with your favorite filling. 

Bring a large pot of salted water to the boil and drop pierogi into water. They will sink to the bottom, allow to come to the surface and cook a further 2-4 minutes. 

Enjoy! 

Recipe adapted from Martha Stewart