Some people use the commonly made boiled pierogi as a basic ingredient in casseroles.
And some people simply put the boiled pierogi on a baking sheet and bake them until they are browned.
The second class of pierogi are made with special doughs. The doughs are yeast-based.
Some of the pierogi look like sweet buns that are stuffed. The dough is more of a sweetbread.
Some are made with a pizza like dough and look somewhat like a calzone.
And then there are those that are made with a water crust pastry and also look somewhat like a calzone.
These pierogi are sometimes made much larger than boiled pierogi and in this case a serving size would be one piece.
But then in some very popular pierogi restaurants in Poland, they are made smaller and a serving size consists of about five pieces.
Generally these pierogi are sealed using a braiding process. There is no real reason except for the fact that people tend to take a lot of pride in the final product when making this type pierogi.
A basic yast raised pierogi dough consists of:
200 g of wheat flour
50 g of rye flour
30 g of yeast
3 tablespoons of olive oil
3/4 cup of water
1 teaspoon of salt
1/2 teaspoon of marjoram.
Dissolve your yeast in the water, add the wheat flour and rye flour, mix until they combine, then add the olive oil, salt and marjoram.
Add flour or water as necessary to make the dough clear the sides of the bowl as the gluten develops.
When the dough achieves the desired consistency, put it in a warm place to rise for about an hour.
During that hour, every 15 minutes punch it down and roll it again into a ball.
At the end of the raising period, scale the dough out into balls.
Allow them to rest for about 15 minutes and then roll them into a circle.
Put filling in the center of the circle.
Seal and wash with egg. Bake in oven at why why why degrees Fahrenheit until they are Brown.