Making Pierogi - How To Use Pierogi Press Whole Wheat Russian Pierogis

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If you use a pierogi press properly you can make some very nice looking and find tasting pierogi like the whole-wheat Russian pierogi made with whole-wheat dough pictured in the opening picture.

If you do no,t your pierogi may have too much dough around the edges and your pierogi tool may jam.

I use two different and sometimes three different cutters when I use a pierogi press.

A pierogi press has its own built-in cutter but I use either a tunafish can or a tin cup to cut a smaller circle than the circle cut by the pierogi press itself.

When you use the larger circle cutter bullt into a pierogi press you end up with a very large sealing area.

To start using your press flour the surface so that the dough doesn't stick.

The filling being used is potato filling.

Now look at the sealing area. You have very large wings around the edges of the pierogi.

Now I seal with one of the smaller circles. Note there is an open area around the edge.

Seal again but look at the pierogi. The same amount of filling but it's nicer looking is more delicate and you don't have to have your people eating dull dough around the edges.

I will do it again with a larger pierogi. Note the large sealing area and look at the difference here as compareed to the ones made with a small a circle.

Be sure you don't overfill the pierogi because the tool will jam.

And press them flat when you're done. You can put a board over the top like a cutting board. A flat filling cooks much better and pierogi look better especially when you fry them.