Pierogi Recipe and Tips

Dough Recipe

INGREDIENTS

4 cups flour plus ¼ cup extra flour for kneading
2 small eggs
1 cup lukewarm water
1 teaspoon salt

INSTRUCTIONS

STEP 1: Add flour and salt to a large bowl.

STEP 2: Create a well in the center of the flour. Add water and crack the eggs into the flour.

STEP 3: Using a fork, stir the eggs into the flour until roughly combined.

STEP 4: Knead the dough until soft but not sticky, about 5 minutes. Add flour as needed.

STEP 5: Cover the dough and allow to rest for about an hour before using. You can also leave it in the refrigerator to cook for later. Good for only 3-4 days in the refrigerator.

Cooking and Storage Tips

How do you store uncooked pierogis?
An airtight container prevents air from getting in and drying out the pierogi. If using a plastic container, ensure it’s clean and odor-free. You can also use sealable plastic bags, which are good for saving space in the refrigerator.

How long are uncooked perogies good for?
Store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

How to cook fresh pierogies?
Add 1 teaspoon of salt to a pot of water and bring to a hard boil. Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not to over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water. Heat butter (or oil) and diced onions in frying pan. Cook over a low heat until onions are caramelized. Place the now-boiled pierogi into pan, flipping often until light golden brown on the outside. Serve with melted butter, finely chopped caramelized onions, fried bacon pieces, or sour cream.