Advertisement
25
pierogiEasy
3 hr
Published 2013
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.
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