Pierogi dough recipe with milk

Classic Pierogi Dough (Pelmeni Dough) - Valentina's Corne

how to make homemade Pierogi Dough- Place the dough hook on to your Kitchen Aid mixer. In the mixing bowl, add the milk, salt, egg, water, and combine. Add in four cups of flour, and mix until well combined Beat egg, milk, water and salt in a bowl. Add flour, 1 cup at a time, until fully blended. Turn out onto a lightly floured work surface and knead until smooth. Allow dough to rest under and overturned bowl for 20 minutes Beat egg, milk, water and salt in a bowl. Add flour, 1 cup at a time, until fully blended. Turn out onto a lightly floured work surface and knead until smooth. Allow dough to rest under an overturned bowl for 20 minutes How to Make Basic Pierogi dough: 1. Whisk together egg and sour cream until well combined. 2. Whisk in 1 1/4 cup milk and 3/4 cup water. 3. Using a spatula, mix in four, 1 cup at a time. 4. Place the dough onto a floured surface Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky

PIEROGI DOUGH Recipe - Keyingredien

In a medium bowl, whisk together eggs, water, and salt. Add the flour all at once and mix with a wooden spoon until well moistened. Knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round. Gather scraps, cover with plastic wrap and set aside. Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers Using half of the dough at a time, roll out to 1/8 inch thickness. Cut circles with biscuit cutter or floured glass. Fill with a golf-ball sized hunk of filling (described separately), pinch to seal. Boil 5-8 minutes, until floating Recipe: Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture. Step 1 Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time

Warm the milk to 100 F, about 1 minute in the microwave. Pour the milk into a bowl with the sugar and whisk to dissolve. Pour the active dry yeast on top of the milk and let it sit until a frothy layer has formed on top and most of the yeast has moistened, about 15 minutes. Whisk or mix in 2 cups of the flour In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil. Step

Pierogi Dough - Recipe Cooks

To fill the pierogi: Roll half the dough 1/8 thick. Use a 2 round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling To make pierogi dough, mix flour with salt and form a mound. Make a well in the center and crack an egg in it. (At this point you can add oil, melted butter, sour cream, milk, or cream cheese.) Whisk the egg while slowly adding a little water, to incorporate the flour into the egg mixture. Knead the dough and allow it to rest before shaping Combine flour, salt, oil, and water in a large bowl, and mix until dough forms a ball. If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. On a floured work surface, knead dough 3 or 4 minutes or until elastic

Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi

  1. As the name of the recipe suggests, this dough is excellent for pierogi wrappers. Any filling works - both savoury (meat, veggies, grains) and sweet (fruit and sweetened farmer's cheese). This dough is great for Uszka dumplings (filled with mushrooms and/or sauerkraut, served in Red Barszcz)
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  3. The Best Pierogi Dough No Egg Recipes on Yummly | Vegan Pierogi Dough (no-egg/no-dairy), Vegan Pierogi Dough, Vegan Pierogi Dough bacon, cheeses, mozzarella cheese, pastry dough, milk, Parmesan cheese. Mozzarella Fried in Phyllo Dough Le ricette di Micol. extra-virgin olive oil, salt, oil, mozzarella cheese, strong flour and 3 more
  4. Now for the pierogi dough. In a stand mixer, sift 4 1/2 cups all-purpose flour (properly measured), with 2 teaspoons of salt. Now pour 1 cup of warm milk into a large measuring cup, along with 2 large eggs, 3 tablespoons unsalted melted butter, and 1/3 cup sour cream. Using a whisk or fork, lightly mix up the mixture just until the yolks break up
  5. Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until..

Sour Cream Dough for Pierogi Recipe Allrecipe

Pierogi Dough . In a stand mixer with a dough hook attachment, mix together warm water, milk, sour cream, egg, and salt. Slowly begin to add the flour to the wet mix, until all of the flour has been incorporated. Mix on low speed (speed 2) for 8-10 minutes. Let rest for 5 minutes before rolling out Step 1. Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time. Advertisement. Step 2. Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes Instructions. Put flour & salt in the bowl. Add melted butter or margarine, milk, eggs & sour cream. Mix together into a dough that's easy to handle. Knead into a little ball. Roll out the dough and fill with filling. Pinch closed. Cook pierogi a few at a time in boiling water. When pierogi float to the top take out

Basic Polish Pierogi Dough Recipe - The Spruce Eat

  1. Fold dough over filling and crimp with fork, moistening with water if necessary. (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.). To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot)
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  3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness

The best pierogi dough recipe + how to make perfect

Easy Pierogi Dough. This is a pretty classic pierogi dough recipe. Made without any additions like sour cream, boiling water or tons of butter into the dough. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. In the old country, when times were tough, they used what they had. Sometimes ingredients were. Whisk together the yogurt, milk, egg, and salt in a large bowl. Add the GF flour, and mix until well combined in one mass. Cover the dough and set aside while you prepare your filling. Divide the dough into 4 pieces. Sprinkle some of your GF flour on the work surface and roll out the dough one piece at a time Cost to make this recipe. The entire cost of the dough costs about $0.81. I have been able to make about 36 pierogi from one batch of dough. The cost per pierogi dough comes to $0.02. Also, the dough recipe makes about six servings with six pierogi per serving. We love to hear from you, so comment and rate the recipe down below Press edges together to seal well. (Yield: 144 pierogi) For each serving, to order, cook 6 pierogi in salted boiling water for 2-3 minutes. In a nonstick pan, melt 1 tablespoon butter and sauté pierogi until golden on both sides. Arrange pierogi on plate and garnish with 1 tablespoon sour cream, 1 teaspoon dill and 1/4 cup red cabbage Make easy Polish pierogi dough by mixing by hand 2 cups flour, 1/4 teaspoon salt, 1 whole egg, and 1/2 cup of very hot water. The recipe includes instructions on how to roll out, fill, and cook pierogi. The Notes section includes filling suggestions, such as fruit filling or several savory fillings, such as sauerkraut and mushroom, potato and farmer's or cream cheese, and meat filling

Best Side Dishes and Add-ons For Pierogi Ruskie. 1. Milk. Pierogi ruskie with the warm milk to drink is what my childhood tasted like. 2. Maggi seasoning sauce. Some people pour the maggi seasoning sauce on top of pierogi ruskie to get the more salty and strong taste. 3. Skwarki (greaves food) It's probably the most famous topping for pierogi. The pierogi dough recipe we've settled on (after several years of experimentation with various iterations) is the following: Stir together 3 1/2 cups flour and 1/2 teaspoon salt; Scald (warm but don't boil) 1 cup milk and add 1/2 stick (4 Tablespoons) butter. Add the hot mix mixture to the flour mixture and mix well. Then add two beaten.

Pierogi dough Recipe - Food

Pierogi dough recipe (original) - traditional Polish recipe

4. While the dough is chilling, prepare the topping and filling. Melt the butter in a large skillet, then add the onions and sauté over medium heat, stirring occasionally, until browned, about 10. PIEROGI DOUGH (see alternate doughs below) Ingredients. 360 grams all-purpose flour. 110 g milk (or water) 2 eggs. 7 g salt. 10 g oil (optional) Baker's Percentages. Mixing Dough. Mix the eggs and milk (or water). Beat until combined. Place a large bowl over a scale and add the flour. Pour the liquid mixture into the flour along with the salt. Let dough rest for 5-10 minutes. Roll out dough to 1/8 thickness, using a 3 round cutter or a water glass with a 3 diameter. Cut out rounds of dough. Place 1 tablespoon filling in the center of each circle. Moisten edges fold over in half moon shape and with a fork pinch to seal. 1 Preparation: In a large mixing bowl, mix together flour and salt. In a separate small bowl, beat the egg. Add beaten egg to the flour and salt mixture, followed by sour cream and butter. Work.

Cover with foil and bake for 30-40 minutes at 350 degrees. Taste cheese and potato to see if you want more cheese. Ingredients: 3 (potatoes) 7. PIEROGIE BAKE. Put butter and onion in times. Put 1 more layer of noodles. Pour butter and onions over top. Bake for 30 minutes at 400 degrees Make the filling: Cook the potatoes. Place the potatoes in a medium saucepan and add water to cover by 2 inches. Stir in 1 tablespoon of the salt. Cover and bring to a boil over medium heat. Uncover and cook until the potatoes are tender, about 10 minutes. Drain the potatoes. Drain the potatoes and return to the pan Put flour & salt in the bowl. Add melted butter or margarine, milk, eggs & sour cream. Mix together into a dough that's easy to handle. Knead into a little ball. Roll out the dough and fill with filling. Pinch closed. Cook pierogi a few at a time in boiling water. When pierogi float to the top take out Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into. Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations

Jun 26, 2021 - Explore Nica Dunn's board Dumpling dough, followed by 136 people on Pinterest. See more ideas about dumpling dough, pierogies, pierogi recipe For Dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together. Return to baking sheet and cover. Repeat with remaining dough and filling. Bring a large pot of salted water to a boil Combine flour & salt in a bowl. Make a well and add sour cream, egg & water, combining with a spoon. Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth

Pierogi are a kind of dumplings of unleavened dough with a filling sealed inside. Pierogi could remind an Italian ravioli or tortellini to some, but there is a difference in the ingredients, texture and thickness of the dough. Pierogi dough. The Pierogi dough normally consists of flour, water (or milk) and butter (and sometimes an egg) Pierogi Dough Recipe with Sour Cream. I love the dough in this pierogi recipe (it's made with sour cream). It's so easy to work with and it produces the best pierogis you'll ever taste! How to make the dough: To a large bowl add flour and salt. Mix. Then add the egg and stir to combine. It won't be much of a dough at this stage

There are a lot of different schools and a lot of them add an egg to the dough. I make my dough without an egg. In my opinion, the dough without the egg is much softer and pliable. See my recipes for Pierogi with Potatoes and Cheese or Pierogi with Sauerkraut and Mushrooms. For my dough recipe, you'll just need flour, butter, milk, and/or water Russian pierogi are made using the classic recipe for pierogi dough.. For ingredients you use 300 g of all-purpose flour, a touch of salt, and 200 to 250 mL of boiling water to which you have added 30 g of butter. If you wish, you can add two egg yolks.. A couple comments about the ingredients are in order. Every batch of flour is different A traditional pierogi recipe is made by wrapping a savory or sweet filling in unleavened dough. These are generally cooked in boiling water. To prepare this recipe for pierogi, start by making the potato and cheese filling. Make a dough using water, milk, sour cream, egg and flour. Once the dough is ready, roll out and cut out circles

Whisk together warm water, milk, egg, and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes. Add vegetable oil and knead until the dough is smooth and elastic. Cover bowl for 45 minutes. While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and salt Vegan Pierogi Dough (No-Egg/No-Dairy) The Spruce. salt, flour, sunflower oil. Vegan Pierogi Dough Food.com. warm water, vegetable oil, salt, all-purpose flour, warm water. How to Make Vegan Pierogi Dough (Oil-Free) Sigrilina. seed, salt, warm water, potatoes, pastry flour. Pierogi Dough Petersfoodadventures

In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes. Cover dough and let rest for 2 hours. Roll out and fill as desired Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside. Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter Traditional Pierogi Recipe with a bacon and onion cheesy potato filling. The pierogis are boiled and served with bacon and sour cream. The pierogis are boiled and served with bacon and sour cream. Just like Red Borscht and Stuffed Cabbage rolls , pierogis are a classic Russian dish served in most homes and restaurants Alright now, let's fill this up. You wanna add half a tablespoon of the potato filling into each piece of dough and you can even lightly press the potato filling to avoid any unevenness or air pockets when folding the pierogies together. To shape and seal the pierogies, you wanna fold them in half and pinch the ends together

Mash using a potato masher until well blended. Fold in the bacon, cheddar cheese and green onions. Season with salt and pepper, to taste. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap In your mixing bowl combine 1 cup of warm water, 1/4 cup of milk, 2 tablespoons of sour cream, 1 egg and a teaspoon of salt. Whisk until blended. Quickly stir in 2 cups of all-purpose flour and you can make this dough by hand or use a stand mixer to do the kneading for you This class will include two types of quesadillas: ham & cheese (or plain cheese) and mushroom with onion, pepper and cheese. Taquitos includes two types: chicken and potato. You can use a rotisserie chicken in this recipe for the chicken taquitos. Fee is $25 - coupon code for first timers is: FIFTEEN for 15% off. February 11 at 11:06 AM ·. Public Roll the dough thin and cut into circles with a cookie cutter or glass. Put about a teaspoon of potato filling into the center. Wet one side of the dough circle with water to help seal and fold the pierogi in half. Use a fork to seal the edges (and make it look pretty!) Place about 8 pierogi at a time in boiling, salted water

Pierogi dough can be made from buckwheat flour (popular in Eastern Poland, Slovenia, and Serbia), self-raising flour, semolina, or bread flour, but the most basic type of pierogi dough is made from all-purpose flour. To make pierogi dough, mix flour with salt and form a mound. Make a well in the center and crack an egg in it Place over low heat and stir for about 30 seconds to remove excess moisture. Run potatoes through a ricer or food mill fitted with a fine disk into a bowl. Stir in remaining 1 ⁄ 4 teaspoon salt, cheese, and 1 tablespoon cream; consistency should be firm enough to roll into a ball. If the filling is too dry, stir in additional 1 tablespoon cream Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball. Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares

1 cup milk. Directions: Whisk the sour cream and egg together well in a small bowl, add milk, and oil. In a large bowl, mix the flour and salt together (or the bowl of a stand mixer with dough hook installed). Add the sour cream/ egg/milk mixture and begin to mix, adding water as needed to make a smooth, pliable dough. Pierogi dough is a bit. Dough: Whisk eggs with sour cream and milk. Add in flour and salt. Knead the dough by hand or with a standing mixer. Allow the dough to rest for 10 minutes once fully kneaded and elastic. Shape Pierogi: Roll out dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup. Place a dollop of filling.

Easy Pierogi Recipe Martha Stewar

Pierogi Dough #3 1 egg 1/2 cup water, lukewarm 1 egg yolk 1/2 cup milk, lukewarm 1 teaspoon melted butter 2 - 2.5 cups sifted flour Combine eggs, milk, water in bowl and beat until blended. Add flour, one cup at a time to make soft dough. Knead the dough on a flour coated board, cover with bowl and let rest for ten to fifteen minutes How to make Polish Pierogies with step-by-step photos: 1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together. 2. Lightly knead in the bowl to smooth out any rough looking parts. Set aside Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut

Authentic German Bierocks Recip

On a large floured surface roll out dough to 1/4 inch and cut out with a three inch cookie cutter or drinking glass. Remove the excess dough and roll out each piece until 1/8 of an inch for less doughy pierogi. Using a tablespoon place the filling in the center of the dough and moisten the edges with water Pierogi Dough: 1 large egg. 3/4 cup sour screen. 8 tbsp of unsalted butter, softened. 1 tbsp chopped fresh chives. 1 tsp of kosher salt. 2 cups of all-purpose flour, plus more for rolling dough. Potato and chive filling: 2 yellow potatoes, peeled and quartered. Half a yellow onion. 1 to 2 tbsp of chopped fresh chives. 3 tbsp of sour cream. 1/4. Woodward & Park Pierogi. In a large mixing bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. In a medium bowl, whisk together 1 cup sour cream, 1 egg, egg yolk, melted butter and 1.

Pierogies 2 cups milk 2 large Eggs 4 cups Flour 1/4 teaspoon Salt 1 pound Idaho potatoes 3 ounces milk 2 ounces Butter 4 ounces Cheddar cheese shredded salt and pepper to taste * Bring to a boil two quarts of water. * Peel potatoes and cut into medium pieces. * Boil potatoes until soft, approximately 20 minutes Assemble the pierogi. Remove the dough from the refrigerator and unwrap it. Working with one piece at a time, roll it into a 10 circle about 1/8 thick. Use a 2 round cutter to cut circles of dough; you should be able to get about 3 1/2 dozen circles. Repeat with the other half of the dough Usually original Polish pierogi dough is made without eggs (I do it this way also). That makes pierogi more delicate and soft. 3. 50%-75% of water we use to prepare the pierogi dough can be replaced by milk. The dough will be more delicate and its taste will be a great fit to all sweet fillings: fruit and sweet curd cheese Ingredients: about 2 potatoes, some 2 cups flour, one egg, salt, bacon, bryndza. Prep Time: 30 minutes. Pirohy ( pierogi) are not as common in Slovakia as in, let's say Poland. There they are stuffed with all kinds of fillings. There are pierogi filled with meat, mashed potatoes, curd cheese, onions, or even sweet jams

Pierogi II Recipe Allrecipe

This is the recipe for the dough, and the filling. Makes approximately 75 perogies. In a large bowl, miss all of the ingredients and knead into a soft, pliable dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half into a thin circle ( about 1/8). Using a drinking glass or biscuit cutter, cut the dough into round circles Steps. PREPARING THE DOUGH. In a large bowl, whisk the eggs, whole milk, sour cream, kosher salt, and water until combined. Add 4 cups of flour to the bowl. Mix with a wooden spoon until a shaggy dough forms. Knead the dough in the bowl with your hands until the dough starts to stick together. Turn out the dough to a work surface dusted with. Beat egg, milk, water and salt in a bowl. Add flour, 1 cup at a time, until fully mixed in. We used a fork and good ole arm strength. For convenience, the dough may be mixed using a food processor, but the pierogi may be less tender. Once flour in fully mixed in, knead with hands for a minute. Form into a ball and cover for 20 minutes Place all ingredients into the bowl of a stand mixer fitted with the dough hook. Knead on lowest speed until dough clears the bowl (1½ minutes), then continue to knead for 1 more minute. The dough should be astonishingly soft, and it should seem to want to be sticky - but it shouldn't really be sticky. If the dough actually is sticky, add. Divide dough into 2-3 sections. Place one small section of dough on a floured cutting board. Press dough down and flatten as much as possible. Sprinkle a little flour on the top of the dough. Roll out dough with rolling pin. Flip dough, sprinkle with flour as needed, until dough reaches desired thickness. Using a drinking glass or dough press.

Basic Pierogi Recipe Martha Stewar

How to make Pierogi (Vareniki): First, in a stand mixer, whisk 1 egg and 2 tablespoons of sour cream. Then, add 1 cup of water and 1 cup of whole milk, whisk. Change the whisk attachment to a hook attachment, and mix in 5 cups of flour on slow speed, 1 cup at a time. Mix for 10 minutes While vegetables are roasting, make dough: Whisk together flours and salt in a large mixing bowl. In a separate small bowl, whisk together 3 tbsp yogurt and milk until completely combined. Make a well in the centre of the dry ingredients and slowly add wet ingredients, stirring in a bit of the flour to create very loose dough

Recipe Recap. Make a filling using a mixture of mashed potatoes and cheese. Make the dough, using flour, egg, salt, and some sour cream. Roll the pierogi dough out and fill and seal each portion with the filling. Boil each dumpling in some salted water. Drain the batch when they are completely cooked She didn't use sour cream or milk in her dough. Her dough recipe (with my observations from numerous attempts and mistakes over the past 22 years) was roughly two cups flour, one large egg, beaten, and enough lukewarm water to make a workable dough. The dough is very noodle-like and just might be what you are looking for

Homemade Polish Pierogies Recipe (Freezer Friendly)Pierogi - The Food in My BeardClassic Pierogi Dough (Pelmeni Dough) - Valentina's CornerPierogi - Authentic Polish Dumplings Recipe and Video from

Pierogies recipe notes. A few quick tips and tricks to ensure you have the best pierogi coming out of your kitchen! Farmer's Cheese: You can substitute an equal amount of ricotta cheese for the farmer's cheese in the filling. Make the Dough by Hand: Whisk the flour and salt, then use a rubber spatula to incorporate the egg, yolk, oil, and water until a shaggy dough forms, then knead. Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly. STEP 5. Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float Ingredients | Przepis Na Pierogi Ruskie. In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil. In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares. Pierogi with sour cream dough. 6 cups flour. 3 eggs. 1 pint sour cream. 3/4 cup water. 1/2 tsp. salt. onion sauté in butter. Potato filling: 4lb cooked potato - mashed with butter (no milk) 1/2 lb. American or sharp cheese - use enough for desired flavor in the potatoes. Mix flour, eggs, sour cream, water and salt thoroughly. Let dough rest.