Servings: 15 to 25 pierogi
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Equipment
Ingredients
- 2 cups all-purpose flour ~250 g
- ¼ tsp salt
- 1 ½ tbsp oil ~23 g
- ½ cup boiling water ~120 g
Instructions
- Boil Water: Boil a pot of water.
- Mix Flour and Salt: Mix flour and salt in a large bowl.2 cups all-purpose flour, ¼ tsp salt
- Add Wet Ingredients: Pour in the oil, then carefully add the boiling water. Stir immediately with a spoon or fork. Mix until the water is fully absorbed and there are no visible pockets of liquid left.1 ½ tbsp oil, ½ cup boiling water
- Knead: Once the dough is cool enough to handle, gather everything into a loose, shaggy ball. Press the dough against the bottom of the bowl with the palm of your hand, Fold it back onto itself, give it a slight turn, and repeat. Knead for about 4 to 8 minutes until it's smooth and elastic.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Notes
- If you've been kneading the dough for a couple of minutes already and it's super dry and doesn't seem to take in any more flour, add a tablespoon or two of warm water.
- This recipe is adapted from a popular polish recipe website: AniaGotuje.pl. Here’s the direct link to the recipe.
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