Pierogi Dough

The recipe makes about 50 pierogi.

500 g wheat flour, (See notes below)

½ teaspoon salt

4 tablespoons oil - 50 ml

1 cup hot water - 250 ml

Equipment

• Large mixing bowl

• Clean countertop or pastry board

• Rolling pin

• 7–9 cm round cutter (or drinking glass)

• Cotton dish towel

• Large pot

• Spider to remove from boiling water

Step 1: Make the Dough

1. Sift 500 g flour into a large bowl.

2. Add 1 tsp salt and 2 tbsp neutral oil (such as rapeseed).

3. Pour in 250 ml boiling water.

4. Stir with a spoon until cool enough to handle, then knead by hand (or in a mixer) until the dough is soft, smooth, and elastic.

5. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: Shape the Pierogi

1. Divide the dough into 3 pieces, keeping two covered.

2. Roll one piece out thinly.

3. Cut circles with a 7–9 cm cutter or glass.

4. Gently stretch each circle between your hands.

5. Place filling in the center.

6. Fold in half and press edges firmly to seal.

7. Arrange on a lightly floured board and cover with a slightly damp towel to prevent drying.

Step 3: Cook

1. Bring a large pot of salted water to a boil.

2. Add pierogi in batches.

3. Once they float, cook for 3–4 minutes.

4. Remove with a slotted spoon or drain in a colander.

Freezing Pierogi

Cooked Pierogi

1. Drain well and lightly brush with oil.

2. Arrange in a single layer on a lightly oiled tray, making sure they do not touch.

3. Freeze for 90 minutes.

4. Transfer to freezer bags or containers, label, and freeze.

Raw Pierogi

1. Arrange in a single layer on a tray (no oil needed).

2. Freeze for 90 minutes.

3. Transfer to freezer bags or containers, label, and freeze.

Cooking from Frozen

To Boil

• Place frozen pierogi directly into boiling salted water.

• Simmer until the dough is tender and the filling is heated through.

To Pan Fry

• Thaw naturally on a plate.

• Fry in butter or oil until golden brown and crispy on both sides.

Notes on flour: 

If you're in Sweden

• Vetemjöl Special (best choice, especially if you want a slightly more elastic dough)

• Regular Vetemjöl (also works very well)

If you're in the US or Canada

• All-Purpose Flour (best overall substitute)

• Bread flour can be used, but the dough may be a bit chewier.

If you're in the UK

• Plain Flour