Pierogies

Pierogi fillings

Don't use pierogi mold. It's easier to just roll out dough, cut out circle, add filling, moisten edge, fold, press with fingertip to crimp.

Even 1/16" circle on rolling pin is a little too thick. Maybe roll out to 1/16", then use regular rolling pin to roll thinner or just roll each individual circle after cutting out.

I used old coffee mug to cut circle (about 4 1/4" diameter) then rolled out thinner to maybe ~ 4.5 - 5" diameter.

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour

  • 1/2 teaspoon salt

  • 1 large egg

  • 1/2 cup (113g) sour cream

  • 1/4 cup (4 tablespoons, 57g) butter, room temperature

  1. To a big mixing bowl, add egg and beat.

  2. Add sour cream and mix.

  3. Add flour and salt and mix with a fork (the dough will be quite clumpy at this stage).

  4. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

  5. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.