As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Cooked pierogi: Place the pierogi apart on a tray, sprinkled well with flour. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. You should have 12 to 14 circles total. Separate the pierogi dough into two balls. A s a Chicago-born guy of Polish descent, these pierogi recipes have always been central to my Christmas holiday. Pierogi Dough: If you don’t have a stand-up mixer, you can make your dough by hand as I show you in this recipe for Sauerkraut and Mushroom Pierogi from Scratch. My kids (who do not care for dad's food preferences) inhaled these and asked for more. For the best pierogi dough recipe with lots of tips on how to make perfect pierogi, check out this post: pierogi dough recipe. Help them thrive even when the temperature drops. I wanted to post a review to add a few tips for the few people that this recipe did not work for. Enter to Win $10,000 to Makeover Your Home! Working with 1 piece of dough at a time, unwrap dough and roll out to about 1/4 inch thick. In this recipe, they’re topped with some melted butter and sprinkled with chopped dill. Add eggs and about 1/2 cup of water. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. Here’s a full Farmer’s Cheese Pierogi recipe. Also, as many others have stated, your dough has more ingredients. Cottage cheese is similar too, but it doesn’t work well as a pierogi filling. I’m visiting the great state of Illinois on my trip around the U.S. in my American Eats series. It has recently become available in supermarkets, but this recipe beats them all. I loved your pierogi recipe! I would be willing to try this recipe again if there were another cooking method. While frozen pierogi might not be as tasty as fresh out of the oven, handmade goodies, they're still absolutely delicious and will do the trick in a pinch. Using a slotted spoon, transfer pierogi to a kitchen towel to drain. Add salt, return to a boil, and add greens; cook 1 minute. Irene @ KAF