Clara's Guide On How To Assemble Meat Pierogi

"Now that you have the pierogi dough prepared it is time to assemble the pierogi. The following technique is used to distinguish meat pierogi from vegetarian or vegan fillings. It is a simple technique and visually pleasing." - Clara

INGREDIENTS

You will need the following:

Pierogi dough
Ground Beef, Pork or Turkey Filling
Circular cookie cutter or glass



Extra virgin cold pressed olive oil
Metal bowls
Unbleached all-purpose flour

DIRECTIONS

Prep your work area:

A . Take a knife and divide pierogi dough in half. Place one half aside in a bowl covered with a clean linen towel. Take another small metal bowl and fill with ¼ cup (60 mL) of flour. You will be dipping your fingers in the flour as you assemble the pierogi. Add more as needed.

B. Clear a surface or counter top. Wash and rinse counter prior to rolling out dough. Lightly flour the surface or counter prior to rolling out the pierogi dough.

Roll out dough to a 1/8 inch (3 mm) thickness. Using a cookie cutter or a glass cut one row of circles at a time. You will continue cutting circles until the entire piece of dough is cut. Remove the extra dough between the circles and form into a ball to set aside

Next take a circular piece of dough and stretch it out slightly and place your prepared filling into the centre of the dough. In this example Potato and Cheese filling is used.

Dip your hands into a small bowl of flour. Then pull dough over filling and create a half moon. Pinch the centre of he two pieces of dough together using your thumb and forefinger.

Position the forefinger and thumb of both hands on the tips of the pierogi and pull the tips towards the centre.

Take your thumb and forefinger and pinch the right side closed.

Pat the pierogi lightly pressing the filling down and place on a sheet of parchment paper placed on top of a cookie sheet or directly on a lightly floured counter top. Ideally the surface should be close to the stove.

Position the forefinger and thumb of both hands on the tips of the pierogi and pull the tips toward the centre..

When the tips of pierogi are overlapped pinch dough together.

Creating a circular shape is attractive and I use this technique to differentiate one filling from another.

Place pierogi on a tray lined with parchment paper near your stove. For easy access.

When you are ready to cook the Pierogi follow:  Clara's Illustrated Guide On How To Cook and Serve Pierogi.

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