Polish Pierogi

Dr. Sweetpea is half Greek and half Polish. Thus, we absolutely loves Pierogi since he grew up eating them. I've tried making them for him in the past but wasn't successful until recently. I used Martha Stewart's recipe for the dough and it's the best that I've tried. I don't think I'll ever use another dough recipe ever again and it's so foolproof too! Once the dough was made, I rolled it out, cut circles, filled them with mashed potatoes and boiled them. They turned out perfect and Dr. Sweetpea RAVED saying they taste exactly like what he ate growing up.

Pierogi Dough

(Source: Martha Stewart)

1 large egg

2 tablespoons sour cream

1 cup milk

1 cup water

4 1/2 to 5 cups all-purpose flour, plus more for dusting

In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

NOTE: I halved the dough since I didn’t want to make a huge batch of pierogies. Since it’s hard to halve an egg, I just used one egg in my dough and added some extra flour.