- 1). Place a small amount of filling in the dough circle with a spoon.
- 2). Pull the top of the dough circle over the filling to form a half-moon shape. Bring the top and bottom edges together evenly.
- 3). Press down on the curved edge of the pierogi with the tines of a fork, crimping both layers of dough, to create a firm seal between the two edges.
- 4). Put the sealed pierogi on the waxed paper and repeat the procedure for all the pierogies. The pierogies are now ready to be cooked.
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