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<!doctype html>
<html>
<head>
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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://www.everyday-delicious.com/wp-content/uploads/2019/10/pierogi-dough-ciasto-na-pierogi-everyday-delicious-2-1.jpg"
>
<img
src="Images/E6C01AAB-B790-4D4B-A0B3-C5C13D6D3FF5-21109-00000346ED7A963B/3D89C2F9-2B52-4CF9-9CE0-DA6C7B270D7F-21109-00000346FD487143.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Pierogi Dough</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">1 hour</span>
<b>Cook Time: </b><span itemprop="cookTime">20 minutes</span>
<b>Servings: </b><span itemprop="recipeYield">Servings 100</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.everyday-delicious.com/the-best-pierogi-dough-recipe-how-to-make-the-best-pierogi-polish-dumplings/#wprm-recipe-container-3051"
>
<span itemprop="author">everyday-delicious.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>500</strong>g Type 00 plain flower
</p>
<p class="line" itemprop="recipeIngredient">
<strong>280</strong>ml water
</p>
<p class="line" itemprop="recipeIngredient">
<strong>40</strong>g unsalted butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp salt
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line"><strong>→ Make the dough:</strong></p>
<p class="line">
Add the flour and salt into a large bowl, mix together.
</p>
<p class="line">
In a small saucepan, warm the water with butter until they are
very hot, but not boiling (temperature should be around 80-90 °C /
176-194 °F, that is when the water starts to move and steam).
</p>
<p class="line">
Pour hot water with butter into the bowl with flour, mix with a
wooden spoon until roughly combined.
</p>
<p class="line">
Knead the dough using your hands or with a stand mixer fitted with
a hook attachment, for about 5 minutes. A food processor can also
be used (fitted with the dough blade). The dough should be smooth,
soft and elastic, it shouldn’t stick to your hands. When you
follow the recipe (especially if you weight the ingredients,
instead of using measuring cups), the dough should be perfect, but
if for some reason it’s not, add some water if it’s too dry, or a
little bit flour if it’s too wet. If the dough already forms a
ball, is relatively smooth, but still tough, it means that it’s
not ready, it must be further kneaded until soft and elastic
(after resting time it will be even softer).
</p>
<p class="line">
Wrap the kneaded dough in plastic foil (so it doesn’t dry out),
leave to rest for about 30 minutes (it will be easy to roll out).
</p>
<p class="line">
<strong>→ Rolling out, stuffing and shaping the pierogi:</strong>
</p>
<p class="line">Divide the dough into 4 parts.</p>
<p class="line">
Onto a lightly floured surface, roll out thinly the first piece of
the dough, to a thickness of approx. 2 mm / 1/16 inch. If the
dough is hard to roll out, set it aside for about 5-10 minutes to
rest.
</p>
<p class="line">
Use a cup or a pierogi/pastry cutter to cut out rounds. Place one
ball of filling / 1 teaspoon of filling on each round.
</p>
<p class="line">
Gather scraps, cover with plastic wrap and set aside.
</p>
<p class="line">
Fold the dough over the filling to create a half-moon shape. Press
edges together, sealing and crimping with your fingers. Do not
leave any gaps or pierogi may open during cooking.
</p>
<p class="line">
Place the pierogi apart on a towel lightly sprinkled with flour
(this is important, they can stick to the board), cover loosely
with a kitchen cloth so that they don‘t dry out.
</p>
<p class="line">Repeat with the remaining dough.</p>
<p class="line"><strong>> Cook the pierogi:</strong></p>
<p class="line">Bring a large pot of salted water to a boil.</p>
<p class="line">
Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about
10-12 dumplings at a time). When they float to the water surface
cook them for 1-2 minutes, then remove from the water with a
slotted spoon. The cooking time will depend on the thickness of
the dough.
</p>
<p class="line">
Drain well and transfer onto a plate. Serve warm, pour over some
melted butter.
</p>
<p class="line">Enjoy!</p>
</div>
</div>
<!-- Notes -->
<div class="notesbox">
<h3 class="subhead">Notes</h3>
<div itemprop="comment" class="notes text">
<p>
Cooking time: will depend on the thickness of the dough. Cut one
pieróg in half to see if the dough is cooked through. Cook the
pierogi to your desired consistency. Some like them chewier and
some very tender.
</p>
<p>
Dough to filling ratio: it’s very important but it’s also a matter
of taste. I like my pierogi dough not too thin but also not very
thick. Experiment what works best for you.
</p>
<p>
What to do with leftover dough: Cut it into thick strips and use
it as pasta eg with soup. You can also fill the leftover dough
with fruit with sugar.
</p>
<p>
How to store pierogi:To ensure that the cooked pierogi don‘t stick
to each other, brush them lightly with melted butter or oil. Store
in a tightly-closed container in the fridge for about 2 days. On
the next day, it‘s best to pan-fry them with butter until
golden.Freshly cooked pierogi taste best, so I usually do this: I
prepare only the amount of pierogi that we are going to eat on a
given day (about 14 per person). I wrap the rest of the dough
tightly in plastic foil and put it in the fridge. I place the rest
of the filling (or make filling balls from all of the filling) and
also tightly wrap in plastic foil and put in the fridge. On the
next day (or even on the third day) I’m preparing the rest of the
pierogi. If I have more time and I’m making more pierogi in one
batch, I freeze them or pan-fry then with butter the next
day.After removing the dough from the fridge, it is good to
slightly warm it up (leave it for about 15-30 minutes on the
counter), it will be more elastic (this is optional). The next day
the dough will be a little gray in color, but we don‘t mind that.
</p>
<p><strong>How to freeze pierogi:</strong></p>
<p>
Cooked pierogi: Place the pierogi apart on a tray that is
sprinkled well with flour. Freeze until solid. Transfer to
containers on plastic bags. Cook like fresh pierogi but take them
out once they float to the water surface.
</p>
<p>
Uncooked pierogi: Note that not boiled raw pierogi are more likely
to crack in a freezer than cooked pierogi. I most often freeze raw
pierogi though. Place the pierogi on a tray / wooden board
sprinkled well with flour (important, dumplings can easily stick
to the tray and tear). Arrange the dumplings so that they do not
touch each other. When frozen, transfer them into containers or
plastic bags. I cook frozen dumplings just like fresh ones, with
the difference that you can cook a smaller amount of them at a
time, I cook max. 7-8 frozen pierogi at once (and about 10-12
fresh). When you drop too many frozen pierogi at once it will
lower the temperature of the water too much and they will burst.
</p>
<p>
Rolling out with pasta machine: I have a Kitchen Aid pasta roller
attachment. I roll out the dough on setting 4. According to the
manufacturer’s instructions you need to roll out the dough on each
setting until you get to the setting 4. I’m not doing this,
pierogi dough without an egg is easier to roll out than an egg
dough or pasta dough. To make it possible, the dough must be well
sprinkled with flour, at room temperature, slightly rolled out
with a rolling pin (to a thickness of approx. ¾ cm / ½ inch). and
smooth (otherwise will tear).
</p>
</div>
</div>
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Calories 2107kcal</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
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