3 tablespoons milk powder (dry)
2 tablespoons egg powder (dry)
1 cup water
Filling (see recipe, below)
- Place the metal blade in the food processor.
- Place flour, dry milk powder, dry egg powder, and salt in food processor. Pulse a few seconds to mix.
- With motor running, gradually add water. The dough will form a ball. If it is still sticky, add flour 1 tablespoon at a time, if it’s too dry or crumbly, add water 1 teaspoon at a time.
- Remove dough from food processor and place on floured board; cover with plastic wrap and let rest for 10-15 minutes.
- Either roll out the dough with a rolling pin to 1/8” thickness or run the dough through pasta machine.
- Cut the dough into 3” circles.
- Place one teaspoon of filling (see recipe, below) in the center of each circle and fold in half. Pinch the edges or use the tines of a fork to seal.
- Bring a large pot of water to boiling and add the pierogi, five or six at a time. Initially, they will sink, but eventually they will float. Cook them approximately 4 minutes after they begin to float.
- Remove from water and place on a plate that you have previously coated with water or melted butter (this will keep them from sticking to the plate).
- You can either eat them at this time, or sauté them in butter until brown. We typically sprinkled shaved parmesan cheese on top, as shown in the photo, below.
2 cups boiling water
- Place 2 cups boiling water into a medium sized bowl.
- Add packet of potatoes and stir with a fork.
- Let stand 1 minute so that potatoes can absorb the water
- Use to fill the fill the pierogi dough circles.
|Pierogi - boiled, frying, and covered with shaved parmesan|