Servings: 15 to 25 pierogi
Equipment
Ingredients
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Instructions
- Boil Water: Boil a pot of water.
- Sift Flour: Sift flour into a large bowl.2 cups all-purpose flour
- Add Salt: Add salt and mix.¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil, ½ cup boiling water
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- 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
- Double the dough. Since making pierogi takes quite a long time, I recommend doubling both the dough and filling to make a big batch that will be enough for at least two meals. You can freeze any leftover pierogi and have them ready when you are.
- 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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