Pierogi is a central European dish enjoyed in Poland and several other countries on the continent. These are little filled dumplings that are tasty, comforting, warming, and convenient and easy to eat on the go.
To make them, you will essentially be wrapping unleavened dough – such as noodle dough – around savory or even sweet fillings and then cooking in boiling water, or pan-frying. The result is that the soft dough will house a really tasty and warming food inside.
Polish pierogi – which is the kind you’re most likely to experience – is typically made by boiling and by using noodle dough. That said, you can enjoy varieties that are enjoyed in Hungary, Latvia, or anywhere else.
This is one of those highly versatile dishes and once you know the basics, you can then enjoy all kinds of different variations. In this post, we’ll look at the basics of how to make them, and a whole host of different tips that will allow you to try out different versions and the best possible outcomes!
1 Making the Dough
To make the dough, you are going to want to use 2 cups of all-purpose flour, one large egg, one teaspoon of salt, and one cup of water.
Making the dough is really easy too. Start by placing the flour in a large bowl on a work surface and making a small well in the middle. You’re then going to break your egg into that well, and add a little bit of salt and some lukewarm water. Do this gradually.
Now bring the dough together by kneading it and adding more flour or water as necessary in order to prevent it being too dry and sticky, or too wet and soft. Divide the dough in half and cover with a towel. Allow to sit for about 20 minutes.
You’re now going to leave this dough as it is though – as you will actually use it raw when you wrap it around the meat!