Polish Pierogi Dough Recipe

Step 1

In a large bowl, sift the all-purpose flour. Add the salt and mix well.

Step 2

Create a well in the center of the flour mixture and pour in the vegetable oil.

Step 3

Gradually add the hot water while mixing with a wooden spoon until the dough starts to come together.

Step 4

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.

Step 5

Wrap the dough in plastic wrap or place it in an airtight container and let it rest at room temperature for 30 minutes.

Step 6

After resting, divide the dough into 3 portions. Keep the portions you are not working with covered to prevent drying out.

Step 7

Roll out one portion of dough on a lightly floured surface to about 1/8-inch thickness.

Step 8

Use a round cutter or a glass (about 3 inches in diameter) to cut out circles of dough.

Step 9

Place a small amount of your chosen filling in the center of each dough circle.

Step 10

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Step 11

Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, ensuring they don’t stick together.

Step 12

Cook the pierogi for 3-4 minutes, or until they float to the surface. Continue cooking for an additional 2-3 minutes.

Step 13

Use a slotted spoon to remove the pierogi and drain them on a paper towel-lined plate.