Pierogi Recipe

Pierogi Directions

1. 1

   Make the Dough

   In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the egg and water.

2. 2

   Knead the Dough

   Mix the ingredients until combined, then knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

3. 3

   Prepare the Filling

   While the dough is resting, shred the rabbit confit into smaller pieces, removing any bones. Mix with chopped fresh parsley for added flavor.

4. 4

   Roll Out the Dough

   After resting, divide the dough into two portions. Roll out the first portion on a floured surface until about 1/8 inch thick.

5. 5

   Cut and Fill the Pierogi

   Use a round cutter or a glass to cut out circles from the rolled dough. Place a small spoonful of the rabbit confit filling onto the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

6. 6

   Cook the Pierogi

   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water, cooking in batches. They are done when they float to the surface, about 3-4 minutes.

7. 7

   Sauté the Pierogi

   In a skillet, melt the cultured butter over medium heat. Add the boiled pierogi and sauté until golden brown, about 2-3 minutes per side.

8. 8

   Serve

   Plate the sautéed pierogi and drizzle with salsa macha. Serve warm and enjoy!