Pierogi Dough with Sour Cream (2-ingredient)

Method12 steps

1. 1

   Step 1: Have an already prepared, fully cooked vegetarian filling ready for forming later. Tip the 500 g all-purpose flour onto a clean work surface and make a shallow well.

   Uses 500 g all-purpose flour

2. 2

   Step 2: Add the 400 ml sour cream to the flour well. Mix with your hands or an electric mixer until the cream and flour are combined into dough.

   Uses Flour well made from the 500 g base flour · 400 ml sour cream

3. 3

   Step 3: If the mixed dough is too sticky to handle, work in small pinches from the separate extra-flour supply, only as needed.

   Uses Mixed sour-cream dough · Small extra-flour draw, only if sticky

4. 4

   Step 4: Lightly dust your hands from the extra-flour supply and knead the dough until it comes together smoothly.

   Uses Dough adjusted for handling · Extra flour for dusting hands, as needed

5. 5

   Step 5: Cover the kneaded dough with a cloth or a large bowl and let it rest for 20–30 minutes. Keep it covered so the surface does not dry out.

   Rest pierogi dough · 30 minUses Kneaded sour-cream dough

6. 6

   Step 6: Dust the work surface lightly with extra flour. Knead the rested dough for another 1–2 minutes. Cut off a smaller piece and roll that piece thinly with a rolling pin; keep the remaining unrolled dough covered while you work.

   Uses Rested sour-cream dough · Extra flour for dusting the work surface, as needed

7. 7

   Step 7: Cut circles from the thinly rolled portion with a glass rim or round cutter, about 8 cm across. Keep the unused dough covered and reuse the offcuts when rolling the later portions.

   Uses Thinly rolled dough portion

8. 8

   Step 8: Place about 1 tbsp of the already prepared, fully cooked vegetarian filling in the center of each dough circle. Keep the edges free of filling so they can seal.

   Uses Cut dough circles from the current rolled portion · 1 tbsp prepared filling per circle; total batch draw unknown

9. 9

   Step 9: Fold each filled circle into a half-moon and press its edges firmly together to seal it. Keep the formed pierogi covered while you finish the current portion.

   Uses Filled dough circles

10. 10

    Step 10: Bring a large pot of water to a boil, then reduce the heat to medium. Cook a few of the formed pierogi at a time without crowding the pot. Once this batch floats, continue cooking for another 1 minute, until the wrappers are tender and the prepared filling is hot. Lift the cooked batch onto a plate with a slotted spoon.

    Cook after pierogi float · 1 minUses A small actual batch of the sealed pierogi · Water for the large cooking pot; volume unmeasured

11. 11

    Step 11: Repeat the rolling, cutting, one-tablespoon filling and sealing with the covered unrolled dough and offcuts. Cook every remaining formed pierogi in small batches using the same hot water, waiting until each batch floats before its additional 1-minute cook. Add the drained cooked batches to the plate until all the dough you are using has been formed and cooked.

    Uses The first drained cooked pierogi batch · Any sealed pierogi not yet cooked · The covered unrolled dough remainder · Reserved dough offcuts · Extra handling flour for later portions, as needed · 1 tbsp prepared filling for each later wrapper; total draw unknown · The same hot pierogi cooking water

12. 12

    Step 12: Serve the fully cooked pierogi hot, with melted butter if desired. Refrigerate perishable leftovers promptly.

    Uses All cooked pierogi from the completed batches · Optional melted butter for the actual servings