Yield: 24 pierogis
Preparation time: 10 minutes
Ingredients:
- 2 cups (240 grams) all-purpose flour
- 3 tablespoons (43 grams) unsalted butter
- 2 large eggs
- 1/2 cup (113 grams) creme fraiche or sour cream
Recipe:
- Place flour in a medium bowl. make a well in the center and set aside.
- Melt butter over low heat in a small saucepan. Let cool completely.
- In a small bowl, whisk together eggs, creme fraiche and cooled butter. Pour the mixture into the center of the flour well. Using your fingers, gently start combining the flour with the wet ingredients. Using a circular motion, draw the flour from the sides of the bowl down into the middle until a dry and shaggy ball forms. Press and smash the dough ball into the sides of the bowl to pick up any stray dough bits.
- Tip the dough onto the table and knead for 1 to 2 minutes until the dough is smooth. Let rest at least half an hour or up to 8.
Forming the Pierogis:
- Once the dough has rested, roll out a large circle to about 1/8″-thick. Use a 3-inch or 3.5-inch cookie cutter to cut 13 to 15 pierogi wrappers. Pell away the scraps and knead together to roll out again. You will need to let this dough rest 45 to 60 minutes in the fridge to soften up the gluten, but the dough can be reused once.
- Once all of the circles have been formed, spoon about 1.5 teaspoons of filling into the center of each circle. Don’t be tempted to overfill your wrapper or they will burst during boiling. Carefully fold the pierogi in half to create a half-moon shape. Use room-temperature water to seal the edges of your pierogi, taking care to press as much are as possible out of each dumpling. use a fork to crimp and seal the pierogi.
Boiling Pierogis:
- Bring a large pot of water to boil over high heat. Season the water with salt. Working in batches, add the pierogis to the boiling water and cook until they float and the filling has heated through, 4 to 5 minutes. Using a slotted spoon or spider tool, remove the pierogis from the water and transfer to a warmed bowl for holding.
Pan-Searing Pierogis:
- Prepare a wire rack by spraying or brushing with a neutral oil such as avocado or sunflower oil. Set above a half-sheet pan. Cook the pierogis as directed above and set aside on the cooling rack to dry out.
- Heat 1/4 cup rice bran oil with 2 tablespoons of unsalted butter or bacon fat over medium heat in a large sauté pan or skillet. Working in batches, add the dumplings and cook, flipping once, until browned on both side, 1 to 2 minutes per side. Do not overcrowd the pan or the dumplings will produce steam that will prevent them from browning.