Very Best Pierogi Dough

Doreen Schultz Recipe

By Doreen Schultz polishlady

This recipe is from my mother's cousin, who ran a small polish restaurant in our area for over 40 years! Really makes a difference to have the right dough!


Recipe Rating:
 1 Rating
Cook Time:

Ingredients

PIEROGI DOUGH
1 c
warm milk
4 Tbsp
unsalted butter
1 tsp
salt
4
egg yolks, beaten
3 1/2
to 4 cups flour
SAUERKRAUT AND MUSHROOM FILLING
2 c
sauerkraut, rinsed
1
small onion, chopped, sauteed in 1 tbsp butter
2 c
mushrooms, chopped (a variety is recommended)

Directions

1
Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. 'Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll out dough. Cut with a 4 inch circle. Put filling of your choice in center. Fold over and crimp to seal edges. Drop in a pot of boiling water until pierogi float to the top. Do not crowd pan to avoid sticking. Place pierogi on a cooling rack over a cookie sheet to cool. You can freeze them once cooled. Heat them in a pan of butter and sauteed onion or boil and cover with melted butter and onion.
2
For filling--saute onions; add mushrooms and saute for a few minutes. Add sauerkraut and simmer for 3 to 4 minutes. Fill Pierogi