Overworking the dough

One of the most common mistakes with pierogi is treating the dough like pasta dough and kneading it to death. Overworking pierogi dough causes it to become too elastic and resist holding its shape, shrinking back when stretched. In a video with Munchies, food author Emily Fender says the ideal texture for pierogi-style dumpling dough is soft and malleable.

To make pierogi dough, begin by combining the dry ingredients, which are typically flour and a pinch of salt. Then, depending on the desired yield, combine the wet ingredients, which are usually water or milk, and one or more eggs. Incorporate the wet ingredients into the dry ingredients to form a shaggy dough. If the dough is too sticky to work with, add flour; if it is crumbly, add liquid. Knead the dough until it is pliable enough to roll out into a sheet and has a slight elasticity. Allow at least 15 minutes for the dough to rest. Roll the dough into a sheet thick enough to hold the filling without bursting. Cut the dough into discs using a biscuit cutter or tumbler glass, add the filling, fold in half, and pinch the edges together to form a closed pocket.