Preparation info
  • Makes


    • Difficulty


    • Ready in

      3 hr

Appears in
New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Pierogi, sautéed potato ravioli, are one of the things I love to eat in Polish or Ukrainian restaurants, such as the Stage Restaurant in Manhattan’s Lower East Side.


Pasta Dough

For 50 Pierogi

  • 500 g (1 lb 2 oz/3⅓ cups


The Pasta Dough

Process all of the ingredients together and knead until the dough is very elastic (5–10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough. Place the dough in an oiled container, cover with plastic wrap and let it rest for 1 hour at room temperature. Divide into two portions so that each is large enough to make