Corrie Fortner
CFRE (she·her·hers)
Edmonton, Alberta
Holiday Recipe: Teresa’s Pierogi Dough
Ingredients
- 2 cups flour
- 3/4 – 1 cup water + 1 tbsp vinegar
- 1 egg
- 1/4 tsp salt
Directions
- Mix and knead the ingredients together. Let rest for 30 minutes in a cool place.
- Roll the dough to ¼ inch thickness.
- Cut the dough into rounds with a 1 to 1.5 inch glass.
- Fill each round with a tsp of filling.
- Fold the dough over the filling – stretching as necessary – pinch the edges well.
- Lay the pierogi on parchment paper on a cookie sheet to freeze for cooking at a later date.
- To cook either fresh or frozen, add the pierogi to boiling water and cook until they float to the top.
Suggested Fillings
- Mashed potatoes with cheddar cheese.
- Sauerkraut sauteed with onions.
- Sauteed mushrooms with onion.