How to Seal Pierogi

In the video in this page you will see a training session on how to seal pierogi which training session was held by some of the best cooks and bakers in Warsaw. The women doing the work in this video are members of Warsaw Slow Food Allianceand many of them have won cooking and baking championships.

The lighting is not good because this video was taken inside a vault deep inside 18th century Fort Tragutta in Warsaw Poland. The training session was part of a European Union sponsored Polish regional food exposition.

In spite of the lighting, we post this video because you get to see pierogi being sealed by some of the best pierogi makers in the country.

The dough being used in this video is a blanched dough one made with boiling hot water. It is elastic but tender. This is a dough that these women that I call Polish pierogi Masters recommend above all other doughs. The recipe can be found at Blanched Pierogi Dough.

The sealing process itself is quite simple. It is a matter of folding and pinching. Note that the women go through the pinching process on the edge two or three times to be sure that the pierogi are well sealed in order to prevent the filling from leaking out during the boiling process.

But there are some important details in this video which details you should make note of.

The rollout of the dough is very important. It should be rolled very thin and there should be very little flour on the surface of the dough. See How To Roll Out Pierogi Dough

Note that the women fill the pierogi in their hand. They do not fill the pierogi on the table. They fill each piece in their left hand and then use the pinky on their right hand to properly distribute the filling inside the pierogi.

And note that they dip their fingers in flour to keep them dry so that they do not stick to the dough.

Also note the use of a fork to decorate the simple pinch seal.

The fillings on the table are mushroom, potato and cheese, and buckwheat, or kasza in Polish, and cheese. Note that they are all very stiff. And they were chilled. They had been made the day before and refrigerated so that they were solid and easily handled when filling the pierogi.