approximately 6 dozen pierogi
4 cups all-purpose flour
1 large egg
3 egg yolks
3 tablespoons sour cream
1 cup water
¾ teaspoon salt
4 pounds fruit (fresh peaches, chopped; fresh blueberries; fresh
apples, peeled and chopped; etc.)
Butter or pure vegetable oil (optional)
Sour cream (optional)
Granulated sugar (optional)
- On a large
surface or in a large mixing bowl, mound flour. In center of
mound, create a well.
- Into well, add
egg, egg yolks, sour cream, and salt. Add water gradually,
kneading dough until firm. Cover dough and allow to rest at room
temperature for approximately 10 minutes.
- Equally divide
dough into several portions. Knead each portion until completely
- On a floured
surface, roll out dough as thin as possible.
- Cut dough into
circles using a 3-inch cutter or a cup with a similar diameter.
- Place about a
tablespoon of fruit onto each round. Fold the dough over (into a
half-moon shape), firmly sealing the edges. (If necessary,
moisten the edge of each round with a bit of water before
- Drop dumplings
into a pot of salted, boiling water. Cook until pierogi float to
the top. Remove with a perforated spoon.
- If desired,
serve pierogi as is, or pan-fry with a bit of butter or pure
vegetable oil until golden brown. Serve with a dollop of sour
cream. Sprinkle with sugar, if desired.