Pierogi

Name: Pierogi
Yield: Makes 13, enough for 6 entrees
Ingredients: 2 ½ cups organic all-purpose flour, plus extra for kneading and rolling; Sour cream (optional); 7 tablespoons extra-virgin olive oil, divided; 2 medium organic Yukon Gold potatoes, partially peeled, quartered; 1 cup warm water; 2 medium organic yellow onions, cut in half, then cut into thin slices; Sea salt

Preparation info

Makes
13
, enough for 6 entrees

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Pierogi are to the Polish people what ravioli are to the Italians and dumplings are the Chinese, and I love them all—the people and the filled creations.

Ingredients

1 cup warm water
7 tablespoons extra-virgin olive oil, divided
Sea salt

Main course
Vegan

Method

To prepare the dough, measure the warm water and 3 tablespoons olive oil into a large bowl. Sprinkle with sea salt, then whisk to combine. Add the flour, all at once, then stir to mix until the flour is blended in and you have a soft dough. Dust a countertop or a large cuttin