Polish Dumplings (Pierogi)

Name: Polish Dumplings (Pierogi)
Yield: Serves 4 to 6 (Makes 32 to 34 dumplings)
Cuisine: Europe, Eastern European & German
Ingredients: 2 cups (10 ounces), unbleached all-purpose flour, plus extra for the work surface; 1/2 teaspoon, salt; 1 large whole, egg; 1 , large egg yolk; 1 tablespoon, vegetable oil; 4 - 6 tablespoons, cold water; 4 tablespoons (1/2 stick), unsalted butter, for sautéing the pierogi; 4 tablespoons (1/2 stick), unsalted butter; 3 , large onions, halved and sliced thin; 1/4 teaspoon, Salt; 1 recipe, Filling for Polish Dumplings; , Sour cream (for serving)

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Appetizers

Europe

Eastern European & German

Pasta, Grains, Rice & Beans

Pasta

Pierogi, or Polish dumplings, epitomize comfort food. They’re rich, filling, and taste best when they’re homemade. We set out to discover the makings of perfect pierogi.

SERVES4 to 6 (Makes 32 to 34 dumplings)

TIME1 1/2 hours

WHY THIS RECIPE WORKS

After experimenting with proportions of flour, eggs, water, and oil in traditional pierogi recipes, we landed on the perfect formula for structure and tenderness. We knew we wanted a traditional potato filling for our pierogi recipe, so we ...

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