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Vegetarian - Pierogies 1


3 cups (330 g) flour
1 tsp (5 g) salt
1 cup (250 ml) warm water
2 tbsp butter


1.   Sift the flour into a bowl and mix with salt.

2.   Boil the water, let it cool a little bit, then melt the butter in the warm water.

3.   Gradually pour the water into the flour, kneading with your hands, adding flour if the dough is too sticky.

4.   When the dough is smooth, roll it out with a rolling pin into a thin sheet. Cut out circles with the rim of a cup that is about 2.5 inches (6.4 cm) in diameter. Place about 1 tablespoon of filling in one half of the circle, and fold over the other half to make a crescent shape. If the dough is not sticking well, moisten the edges with water before you seal them. Bring a deep pot of salted water to a boil, reduce to medium heat, and put in the pierogies, about ten at a time. Stir once so they don’t stick to the bottom of the pot. When they come up to the surface (after about 4 minutes), wait one more minute and take them out, one by one, with a slotted spoon. If you want to make the pierogies crispy, fry them in a bit of cooking oil after taking them out of the water. You can drizzle the pierogies with melted butter or olive oil.

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