Step 3: Roll the dough & fill
- proofed dough
- potato filling
Roll out the dough quite thin. Using a bowl, cut out circles from the dough. Form the dough scraps into a ball and roll out again until all the dough is used up.
Set a pot of water to . Add a large pinch of salt and stir until it dissolves.
Meanwhile, add a spoonful of the potato filling to each of the dough circles. Lightly flatten the potato filling to cover roughly half of the circle. Fold the dough over and crimp the edges to seal it. Optionally, you can use a fork to crimp the edges. Repeat the process for the remaining pierogis.
- Check out the video for a visual guide to this process.