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very best pierogi dough

(1 rating)
polishlady avatar
Recipe by
Doreen Schultz
@polishlady
Romulus, MI

This recipe is from my mother's cousin, who ran a small polish restaurant in our area for over 40 years! Really makes a difference to have the right dough!

(1 rating)
cook time 5 Min

Ingredients For very best pierogi dough

  • PIEROGI DOUGH
  • 1 c
    warm milk
  • 4 Tbsp
    unsalted butter
  • 1 tsp
    salt
  • 4
    egg yolks, beaten
  • 3 1/2
    to 4 cups flour
  • SAUERKRAUT AND MUSHROOM FILLING
  • 2 c
    sauerkraut, rinsed
  • 1
    small onion, chopped, sauteed in 1 tbsp butter
  • 2 c
    mushrooms, chopped (a variety is recommended)

How To Make very best pierogi dough

  • 1
    Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. 'Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll out dough. Cut with a 4 inch circle. Put filling of your choice in center. Fold over and crimp to seal edges. Drop in a pot of boiling water until pierogi float to the top. Do not crowd pan to avoid sticking. Place pierogi on a cooling rack over a cookie sheet to cool. You can freeze them once cooled. Heat them in a pan of butter and sauteed onion or boil and cover with melted butter and onion.
  • 2
    For filling--saute onions; add mushrooms and saute for a few minutes. Add sauerkraut and simmer for 3 to 4 minutes. Fill Pierogi
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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