Pierogi Dough

By pikassob

Polish dumplings

Ingredients

• Dough:
• 2 cups sifted flour
• 1 large egg
• 1/4 tsp salt
• 1/2 cup hot water
• Cheese and Potato Filling:
• (Pierogi Ruskie lub Maloruskie)
• 1 lb potatoes
• 1/2 lb farmer's cheese
• 1 minced onion
• 1 tbs butter
• salt and pepper
• Sweet Cheese Filling:
• (Pierogi z Serem na Slodko)
• 1 lb farmer's cheese
• 1/3 cup sugar
• 2 egg yolks
• 1 egg white
• 1/4 cup raisins (optional)
• Dash of salt
• Unsweet Cheese Filling:
• (Pierogi z Serem na Slono)
• 1 lb farmer's cheese
• 1 egg
• 1 egg yolk
• 1 tsp melted butter
• salt and pepper

Preparation

Step 1

Dough:

- sift flour into cutting board, bread board or counter
- add egg and salt to flour and mix with hands
- Gradually add hot water in thin stream to flour and knead into dough
- Divide dough into two balls
- Cover dough with damp dish towel for 15-20 minutes (OR FREEZE OVERNIGHT)
- Roll dough ball out thinly and cut into circles with biscuit cutter
- Place spoonful of filling in center of each dough circle
- fold filled dough circles in half and pinch edges with fingers
- Boil pierogi in pot for 5 mins or until floating(OR FREEZE)
- Serve with butter, sour cream or fry afterwards for crisp

Potato and Cheese Filling:

- Cook potatoes in skins and peel under cold water
- Mash potatoes or put through processor mixing in farmer's cheese
- Simmer mined onion in butter until translucent
- Add salt and pepper to taste

Sweet and Unsweet Cheese Filling:

- Mix all ingredients