I ate pierogi often as I traveled and lived in Eastern Europe and Russia, and I love having homemade batches in my Montana freezer that I can pull out and throw straight into a frying pan for a quick meal. The dumpling dough recipe I share this week in my Twice as Tasty column for the Flathead Beacon uses just a few kitchen staples. The hot water and oil help to slow gluten development, and the ice water helps to keep the dough light and not too soft to roll out.

Although the dough is simple, pierogi assembly takes time, so I typically make a double batch and freeze most of the dumplings. I either set aside a few hours to prepare multiple fillings and the dough from start to finish or spread out the project over a couple of days. Pierogi dough keeps well for 2 to 3 days in the fridge; just let it come to room temperature before you roll it out. Most fillings can be refrigerated for up to 3 days before they should be used, and cold ones are often easier to work with than those that are still warm and saucy. Crimping or rolling the edges gives them a hand-shaped look, but a dumpling press speeds up this stage.
Learn to make Potato and Lemon Cheese Pierogi