Authentic Polish Pierogi Dough Recipe
One of my earliest memories of my great-grandma in Hegewisch neighborhood in Chicago is of her making batches and batches of Polish pierogis in the kitchen. I can remember walking into her back door of the house and the kitchen, seeing rows and rows of potato-filled dough pockets lined up on the countertop. She was a woman that could cook and bake.
Lately, I have been interested in learning and recreating recipes from my German and Polish heritage. Making Polish dumpling or pierogi was on the list. With some research, I found out that pierogi dough has the same ingredients as dumplings and Chinese potstickers. I was excited to see because the is dough became more versatile than I had originally thought.
How to make pierogi dough.
First, pour flour in a large bowl and make a crater. Then add the warm water and milk concoction to the crater and mix. I like to use a KitchenAid Stand Mixer
Once the dough is kneaded and smooth, divide into four quarters as even as possible. Cover dough you are not using and set aside.
Next, run each quarter of dough through the KitchenAid pasta roller attachment. I find this easier method than a rolling pin but it isn’t a necessity.
Now, it is time to cut out the dough. I like to use a small juice glass. It makes great consecutive circles, and it is easy to clean. With your made up filling, add a spoon full to each circle and fold over into half-moon shapes. Be sure to crimp the edges with your thumb and set aside to either cook up or set on a baking sheet to freeze for later use.
Cost to make this recipe.
The entire cost of the dough costs about $0.81. I have been able to make about 36 pierogi from one batch of dough. The cost per pierogi dough comes to $0.02. Also, the dough recipe makes about six servings with six pierogi per serving.
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Authentic Pierogi/Dumpling/Potsticker Dough
Ingredients
- 3 cups all purpose flour, …[$0.69]
- 1/2 cup warm milk, …[$0.12]
- 1/2 cup warm water, …[$0]
Instructions
- Mix and knead all of the ingredients together. A KitchenAid stand mixer with the dough hook is the easiest method.
- Cut the dough into four piece and set aside.
- Using a KitchenAid pasta roller, roll each pieces of dough on low speed through the pasta roller. At first dough will look bumpy and tear easily as it goes through the roller.
- Fold the dough up and keep running it through the roller until it becomes smoother and will not tear apart. It may take up to ten passes.
- On a floured surface lay out your rolled dough pieces.
- Using a drinking glass, punch out your pierogis until all the dough is used up.
- Run leftover dough through pasta roller and repeat process until there is nothing left.
- Fill your pierogis with filling. But fight the urge to over fill, it will squirt out of the seams.
- Crimp the edges, place on a baking sheet, and freeze.