Polish Pierogi Dough Recipe (original)
- 3 cups of wheat flour (all-purpose)
- 1/2 teaspoon of salt
- 3/4 cup of boiling water
- 1/4 cup of cold water
- 3 carrots
- 1 pound of beef
- 1 parsley
- 1 leek
- half of a celery
- 1 onion
- butter or oil for frying
- 1 roll
- parsley leaves
- two eggs
- salt & pepper
- pierogi dough
- crackling or fried onion
- Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
- Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
- After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
- After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it's time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men's hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
- Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won't adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
- Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
- Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.
- Having made your pierogi, what is left to be done is to boil them and fry if that's what suits you.
For the dough
- Cook, until the meat softens.
- Prepare vegetables: peel and cut into small strips three carrots, one parsley, one leek and half a celery. Throw this vegetables into meat.
- While the meat is being cooked with vegetables peel onion and cut it into cubes.
- Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
- Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
- Add also fried onion and precisely mix everything.
- Grind the blend of onion, meat and roll in a food processor.
- Chop parsley leaves up and add to stuffing.
- Break two raw eggs into a meat mixture.
- Add salt and grinded black pepper. Mix. Season to taste.
- If your stuffing is too dry add some stock.
For the filling
- Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
- Cook pierogi in salted water. After floating to the surface cook until become soft. Then sift out.
- We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides - from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
- Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional.
To assemble and cook