INGREDIENTS (for dough)
- 2 cups flour
- 1 large egg
- 2 tablespoons quark (or ricotta, mascarpone, sour cream)
- 1/2 tsp salt
- 1/2 cup water, as needed
DIRECTIONS (for dough)
1. Combine all ingredients (save some water) and knead until you have dough that is stretchy and smooth. If your dough does not have this consistency, add a few tablespoons of water. Alternate flour/water until you achieve the desired consistency.
2. Form your dough into a medium size ball and wrap it tightly with plastic wrap. Make one of the fillings (below) while you refrigerate your dough.
*My grandmother would disown me if I gave out our fillings, so you will have to make do with other people’s recipes. It is also fun to experiment and try your own!
Preparing to Cook:
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2″ in diameter. Roll each out with a rolling pin into a 3-3 1/2″ round approximately 1/8 inch in thickness. Cover the ones you’ve made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don’t allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.