Yield: 24 pierogis
Prep time: 10 minutes
Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 3 tablespoons (43 grams) unsalted butter
- 2 large eggs
- 1/2 cup (113 grams) creme fraiche or sour cream
- 1 tablespoon of water, more or less as needed
Recipe:
- In a medium bowl, whisk together all-purpose flour and sugar. Make a well in the center of your bowl and set aside.
- Melt butter over medium eat in a small saucepan. Set aside to cool completely.
- In a small bowl whisk together eggs, creme fraiche and cooled butter. Pour the mixture into the center of the flour and sugar well. Using your fingers, gently start combining your dry ingredients into the wet.
- Using a circular motion, draw the dry ingredients 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 pickup any stray dough bits. you may need to add approximately 1 tablespoon of water to help bind the dough together. Add water t the dough by dipping your fingers in the water and gently kneading it in until it forms a cohesive ball.
- Tip the dough onto the table and knead for 1 to 2 minutes until the dough is smooth. Wrap tightly and let rest at least half an hour or up to 8. Much like pasta dough, the pierogi dough will begin to oxidize and discolor due to the egg content and therefore should be used within 48 hours.
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.