3. Roll and Cut the Dough
Divide the rested dough in half. On a lightly floured surface, roll out one half to about 1/8-inch thickness. Use a round cutter or glass (3-inch diameter works well) to cut out circles.
4. Fill and Fold
Place a small spoonful of filling (about a heaping teaspoon) in the center of each circle. Fold the dough over into a half-moon and press the edges tightly together, sealing with your fingers or a fork.
Marta’s Tip: “If the edges don’t stick, dab with a bit of water. No gaps allowed!”
5. Boil the Pierogi
Bring a large pot of salted water to a gentle boil. Add pierogi in batches, being careful not to overcrowd. They’ll sink, then float as they cook — let them simmer for 3–5 minutes after floating. Remove with a slotted spoon and place on a towel-lined tray.
6. Optional: Pan-Fry for Golden Goodness
Heat a bit of butter in a skillet. Pan-fry the pierogi until golden and slightly crispy on both sides. Serve immediately with caramelized onions or a dollop of sour cream.
🧡 A Bite of the Past, One Dumpling at a Time
For Marta, these pierogi are more than food — they’re a tribute to her mother’s care, the laughter of Sunday afternoons spent in the kitchen, and the way cooking can connect generations. “I can still hear her hum while she rolled the dough,” she says, “and every time I make them, I feel like she’s right there with me.”
Whether you’re Polish or just a fan of comforting homemade meals, this timeless pierogi recipe is a warm invitation into a family tradition 50 years in the making. So roll up your sleeves and get cooking — you’re about to make something unforgettable.
Let me know if you’d like a printable version or a variation (like meat or sauerkraut fillings)!
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