Servings: 3
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Plum Pierogi Filling
- 12 - 15 plums 16 to 20 oz or 450 to 550g
- sugar
- salt for cooking
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling 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
- 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.
Prep Filling
- Prep Plums: Wash, halve, and pit plums.12 - 15 plums
- Add Sugar: Sprinkle each half with 1/8 tsp sugar and set aside on a plate.sugar
Combine
- Roll Dough: Divide dough into 2-3 parts. Roll out one portion on a floured surface until thin but stretchable.
- Form Pierogi: Place sugared plum halves on dough. Fold dough over plums, press to seal, and cut with a jar or mug.
- Transfer: Place pierogi on a floured surface and cover with a damp towel. Dust any touching areas with flour.
Cook
- Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
- Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.salt
- Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!