Perfect Polish Pierogi
Ingredients
- 5 cups all-purpose flour
- 1 lightly beaten egg*
- 3 tablespoons sour cream
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup water
- 1 cup milk
Instructions
- Directions:Whisk the sour cream and egg together well in a small bowl, add milk, and oil.In a large bowl, mix the flour and salt together (or the bowl of a stand mixer with dough hook installed). Add the sour cream/ egg/milk mixture and begin to mix, adding water as needed to make a smooth, pliable dough. Pierogi dough is a bit sticky. Don’t overwork the dough.Once it’s smooth and well blended, wrap in plastic wrap and allow to rest for half an hour. Divide dough into fourths, to make it easier to handle.Roll each ball of dough out on a lightly floured surface to about 1/8” thick. Cut into 3” rounds (5” rounds for the meat version) — you can use a drinking glass to cut perfect circles — and set aside on a floured surface for filling.*There is some debate among Polish cooks as to whether to add egg to the pierogi dough. We can’t definitively answer that debate, except to note that many pierogi purists usually advise against it. However, they do grudgingly admit that eggs impart a bit more sturdiness to the dough, which helps keep the finished pierogi from exploding when boiled, so we’ve included it in our recipe.