In a large bowl, mix the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.

Make the Dough

For potato cheese filling, boil potatoes until tender, drain, and mash. Stir in cheese, salt, and pepper to taste. For sauerkraut and mushroom filling, sauté onion and mushrooms in butter until soft, then mix with sauerkraut and season with salt and pepper.

Prepare the Filling

Roll out the dough on a floured surface until thin. Cut into circles using a glass or cutter. Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.

Form the Pierogi

Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 3-5 minutes or until they float to the top. Remove with a slotted spoon.

Cook the Pierogi

Serve warm, optionally sautéed in butter or with sour cream on the side.

Serve

All-purpose flour

dozen classic pierogi of one kind

Recipe information

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