- 2 cups flour (may have to adjust the liquid to create the right dough consistency - should be firm and pliable, not sticky, and able to handle and roll out)
- 2 eggs
- ½ stick butter, melted
- water & milk
- Farmer's cheese
- 1 egg yolk
- Start with 2 cups of flour: add the eggs, some salt and melted butter.
- Add the wet ingredients slowly and keep mixing until you get desired consistency of dough. When it's formed, dough can be transferred to a board to knead.
- Cut pieces off and roll out dough using a rolling pin to be about ¼ inch thick.
- Make sure that the dough is thin but not so thin that the filling can't be contained; use a large glass or cup to cut round circles (sizes depends on how large you want the pierogi to be. Walter uses a small plate for the large sized pierogis.)
- Put cheese in center; fold the dough over and use a fork to seal the ends.
- Drop into boiling water - remove when they float to the top.
- Put some butter on the cooked pierogi so they do not stick together.
- Eat directly after removing and/or pan fry with additional butter.
Check out my step-by-step photo recap of making pierogis.