Ingredients
- all-purpose flour2 cup
- egg, optional1
- salt1/2 tsp
- water
- pierogi filling, such as sauerkraut filling or cheese filling
- butter
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Sift and measure flour with salt into a large bowl.
Slightly beat egg with fork, and add egg to flour mixture.
Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
Roll out dough on a floured bread board to about the thickness of a cracker.
Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.
Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.
Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.
Fry the pierogi in a skillet with melted butter until golden brown.
Serve warm or cold.