I made a batch of pierogi last night for some friends who wanted to learn how to go about it. I filled them with a mixture of potato and cottage cheese, and after boiling, I sautéed them with onions and mushrooms. They were very tasty.

The texture of the dough is at the heart of a good pierogi. They should be as delicate as possible but still be strong enough to resist bursting open during cooking. As well, the dough has to be soft enough and moist enough to make a good seal when you close them up. I use a little melted butter and some sour cream in my dough. I also use a couple eggs. I know some people don’t use eggs in their pierogi dough. I guess it’s a matter of personal taste.