Ciasto na Pierogi: A Traditional Polish Dough Recipe

Introduction: Pierogi, the famous Polish dumplings, are a beloved dish enjoyed by people all around the world. The dough used to make pierogi is soft, tender, and perfectly chewy, providing the ideal base for various fillings. Whether stuffed with potatoes and cheese, mushrooms, meat, or fruit, the dough is the key to making a perfect pierogi. In this article, we’ll share an easy-to-follow recipe for making ciasto na pierogi (pierogi dough), as well as tips for perfecting this classic dish.

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 egg
1 cup warm water (add gradually)
2 tablespoons vegetable oil (or melted butter)
1 tablespoon sour cream (optional for extra tenderness)
Directions:

Prepare the dry ingredients: In a large bowl, mix the flour and salt together.
Add the wet ingredients: Make a well in the center of the flour mixture and add the egg, oil (or melted butter), and sour cream (if using). Start mixing the wet ingredients with the flour using a fork or your hands.
Gradually add water: Slowly pour in warm water, a little at a time, and mix the dough. You may not need all of the water, so add it gradually until the dough forms a smooth, elastic texture.
Knead the dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it’s smooth and soft.
Rest the dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This will make it easier to roll out.
Roll out and cut: After resting, divide the dough into portions. Roll each portion out on a floured surface into a thin sheet. Using a round cutter or a glass, cut out circles about 3 inches in diameter.
Fill and seal: Add your choice of filling to the center of each dough circle. Fold the dough over to form a half-moon shape, then press the edges together tightly to seal. You can crimp the edges with a fork for extra decoration.
Cook the pierogi: Bring a large pot of salted water to a boil. Gently add the pierogi and cook for 3-5 minutes, or until they float to the surface. Remove them with a slotted spoon and serve.
Serving and Storage Tips:

Serving: Pierogi are typically served with a variety of toppings such as sour cream, fried onions, or crispy bacon bits. They can also be sautéed in butter for added flavor and crispiness.
Storage: Leftover pierogi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil them again or fry them in a pan. Pierogi can also be frozen: arrange them in a single layer on a baking sheet and freeze before transferring them to a freezer bag. To cook from frozen, boil them directly from the freezer until they float.
Variations:

Potato and Cheese Filling: A classic pierogi filling made with mashed potatoes and a blend of cheese such as cottage cheese, cheddar, or farmer’s cheese.
Mushroom and Sauerkraut: A savory filling made from sautéed mushrooms and tangy sauerkraut, often enhanced with a bit of onion.
Sweet Fillings: For dessert pierogi, try using sweet fillings such as blueberries, cherries, or sweetened cheese. These can be topped with powdered sugar or served with whipped cream.