Originally Posted by frenchguycooking
Can you share the recipe ? What's the particularity of Pierogies ? I would love to know more about it ...
They are similar to a dumpling with filling. The recipe he uses for the dough is a noodle recipe.
3 C flour
1 tsp salt
4 egg yolks
7-8 tbs cold water
1 jar Lekvar
In our stores, it is sold near the peanut butter or in the baking aisle.
Mix the dough and roll out like you would for pie dough. He rolls the dough with the pasta roller attachment of my Kitchen Aid Stand Mixer. Cut it into 3 inch squares. Some people cut it in a round 3 inch in diameter or so. Place one tablespoon of the Lekvar (or desired filling) on each square. Brush the edges with water, fold over and seal. Drop them in boiling water and when they float they are done.
When we fill them with other things, like mashed potato/cheese or saurkraut, after we boil them, we fry them in butter or butter/onion. The Lekvar ones would not taste too good fried I don't think. Each nationality seems to have their own way of making them. Here in the Pittsburgh Area they are very popular at all the church fairs and dinners. They make them and sell them for fundraisers.