Adhere to These Easy Measures to Make Pierogi
Creating homemade pierogi is not as challenging as you may consider, and if you break down the dough producing, cutting, filling and cooking into three days, it really is truly a snap. Creating pierogis is a wonderful way to devote an afternoon with the children and grandkids. Pierogis freeze nicely, cooked or raw, so you can appreciate them for weeks at a time.
Roll out the Pierogi Dough
On a lightly floured surface, roll out of your choosing to a one/eight-inch thickness.
Roll the Pierogi Dough With a Rolling Pin or Pasta Machine
If rolling dough the standard way is tough for you, use a pasta machine.
Cut the Pierogi Dough Into Circles
Making use of a 3-inch round cutter, lower the dough. Gather scraps, cover with plastic wrap and set aside.
Fill the Pierogi Dough Circles
Employing a one 1/2-inch cookie scoop, portion filling of choice on all the dough circles prior to folding.
Seal the Pierogi Dough
With clean, dry hands, fold the dough over filling to create a half-moon form. Press edges collectively, sealing and crimping with your fingers (or use a fork) as for a pie.
If the dough is dry, moisten edges with egg wash (one egg beaten with 1 teaspoon water) ahead of pressing edges together. Roll, reduce and fill reserved scraps.
How to Boil Pierogi
Pierogi can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Decrease to a simmer and drop twelve pierogi at a time into the water. Stir once so they don’t stick to the bottom. When they rise to the surface, cook 3 minutes or till dough is accomplished to your liking (based mostly on the thickness of dough).
Take away with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick with each other if drained in a colander, even if the colander has been coated with cooking spray.
Repeat until finally all pierogi are cooked. Serve with melted butter, confectioners’ sugar (for sweet fillings) and sour cream, if preferred. Or saut in melted butter right up until golden (see the up coming phase).
How to Fry Pierogi
Pierogi can be fried following boiling if sought after. Add 1 stick butter to a hefty, massive skillet, and fry pierogi on the two sides till lightly browned.
If frying savory (non-sweet) pierogi, you may include 1 cup chopped onion to the butter and saut until translucent. Include pierogi and fry right up until golden on both sides and onion is tender. Serve hot with onion, sour cream and bacon bits on the side, if wanted.
How to Freeze Pierogi
Pierogi can be frozen raw or cooked. On a parchment-lined baking sheet, arrange raw or cooked, cooled pierogi, generating confident the ends don’t touch. Location in freezer.
Appreciate Pierogi Anytime
When they’re fully frozen, transfer these IQF (individually quick frozen) pierogi to a zip-prime plastic bag for freezer storage up to six months. Consider out as many or as number of personal pierogi for cooking on an as-essential basis.