Master Pierogi Recipe

This recipe is so close to my mother’s, I knew it would turn out well: it produces a smooth and silky, easy-to-roll dough that cooks up into a delicate envelope for whatever filling you desire.

The method used is the same as for making pasta. The dough is quite soft so kneading it is not particularly arduous and it does transform from a shaggy mess to a smooth, supple dough within 8 minutes.

I rolled it out a ½ batch at a time, using it to make traditional blueberry pierogi. My one complaint with the recipe is that, no matter how you do the math, there is no way you will end up with only 16-20 pierogi if you use the size of cutter recommended (5-7.5cm). I used a 6cm biscuit cutter and my yield was 53! Of course they were 53 delicious blueberry pierogi , so no one was really complaining!

The dough was very good but I would reduce the salt by ¼ tsp. I skipped the last part of the recipe as my family serves pierogi freshly cooked without butter.