In the Ukrainian community where I grew up, I spent countless hours watching the women in my family work what seemed like magic as they cooked delicious, unforgettable food. Over the years I learned some of their secrets and figured that one day I’d inherit the book that all these delicacies sprang from so I could learn the rest. As it turned out, though, there was no book—the recipes were inside of these women, and many were buried with them when they died.

因此，几年后，当我在费城的华沙咖啡馆做饭时，我重新引入了我记得的食物。我的工作之一是制作Pierogis，我过去的嫩饺子，里面充满了土豆，肉或干燥的杏子。最后，皮埃罗吉斯的秘密向我揭示了。因此，在这里 - 对于其他所有人都没有机会寻求食谱的人。

对于嫩面团，请使用酸奶油和轻轻揉捏

最重要的因素在这个面团是脂肪that binds it because it also lightens the texture of the finished dough. Traditional Polish cooks use vegetable shortening, but Marie and I find that sour cream works wonders for a supple dough that’s firm enough to enfold a variety of fillings.

For the tenderest pierogi dough, knead gently.当我第一次开始制作Pierogis时，他们有点领先和耐嚼，因为我过分地揉面团。您将掌握的轻柔动作是一种顺序：用手指将面团的球夹住，将其抬起，然后将其从手中掉下来。这条短揉捏（只有两分钟左右，直到面团光滑且略带粘稠），然后休息20分钟，让面团放松。

将面团球滚入磁盘。您将捏大约一汤匙的面团，然后将其滚入直径为1-1/2英寸的球中（如果有疑问，请进行更大的速度，从而更容易填充）。然后，您将用滚动销滚动到直径约3英寸且厚度约为1/8至1/4英寸之间的磁盘中。有些厨师将面团铺开，然后用曲奇切割机邮票圈，但我们发现您最终会失去面团，然后过度劳累的废料，从而导致柔软的pierogi。要塞满饺子，请按照recipe。

Pierogis can be single- or double-cooked

一旦装满了码头，就会立即煮熟，否则面团会干燥并不均匀地烹饪。

When they float to the surface, give them two minutes more.至少放上5夸脱的水（pierogis）需要大量的空间才能滚动 - 并将其滚动沸腾。一一滴入饺子，用木勺轻轻搅拌，以确保它们不会粘在底部或彼此之间。

For puffy-crisp texture, sauté in butter.简单的煮沸的码头很美味，但是第二次煮熟的肉和马铃薯码头特别好 - 刺成植物油或黄油中的均匀金色，在那里它们会形成可爱的蓬松的酥脆性。然后将它们排在纸巾上并享用。鼻孔！