Description
Traditional Polish Christmas pierogi, filled with savory or sweet ingredients, often served during Wigilia (Christmas Eve dinner).
Ingredients
Scale
- 500g all-purpose flour
- 250ml warm water
- 1 egg
- 1 tsp salt
- Filling options: mashed potatoes, sauerkraut, mushrooms, cheese, or sweet fillings like prunes or poppy seeds
Instructions
- Mix flour, water, egg, and salt to form a smooth dough.
- Roll out the dough thinly and cut circles using a glass or cutter.
- Place a spoonful of filling in the center of each circle.
- Fold the dough over the filling and pinch edges to seal.
- Boil pierogi in salted water until they float (3-5 minutes).
- Sauté in butter or serve with toppings like onions or sour cream.
Notes
- Dough should be elastic but not sticky.
- Keep unused dough covered to prevent drying.
- Freeze uncooked pierogi for later use.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 5 pierogi
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Pierogi Wigilijne, Polish Christmas pierogi, homemade pierogi