Perfect Pierogi? (keen to perfect the recipe)

Saturday night I had my third (I think) and most successful attempt at making pierogi, using the following recipe:

1 egg
200g plain flour
1/4 tea spoon of salt
water added as required

I made some sauerkraut and some sweet ones (raspberry and some blueberry).

I was pretty happy with the taste, but the texture wasn't quite right, I rolled the 'pastry' out to probably about 3mm, is that too thick (any thinner and they started to break)?

Any more tips, am keen to perfect the recipe :-)

I don't know English very well but I know a recipe for the best Pierogi on the world ;)

0,35 kg flour
1 egg
1/2 glass hot water
1 spoon oil

all mix (first flour, next egg, next water and oil), and rolled

stuffing - cooked chicken leg and some beef - grind, season to taste with salt and pepper, add a little water.

Throw in the boiling salted water (1 spoon salt), wait until they will leave and cook for 3 minutes and serve hot with melted, diced bacon. Thats all.

Smacznego! ;)

The proportions Guest wrote are quite good! Try them. Here's a video of how to make it, the order and "technique" might be important too: - as he's saying, warm water is a must!

youtu.be/r0yk5kHAd6A

Great thank you, I will try those measures and report back!

I'm Polish and this is a recipe my mom :)

Merged: Mushroom & cabbage pierogi Polish recipe

Does anyone have a recipe for authentic mushroom & cabbage pierogi? Thanks.

Here's a nice one:
ugotuj.to/ugotuj/-13209168/pierogi+z+kapusta+i+grzybami/p/

If you prefer in English, try one of those things that translated whole webpages or have a look at this one:
goodfood.uktv.co.uk/recipe/pierogi-1/

Thank you! :)

Some PolAm homemakers call this as "fool-proof" recipe:
Combine 2 c flour, 1 c commercial sour cream., 1 egg and 1/2 t salt and work into a smooth dough. Then roll out, cut into circles, fill, seal and cook in boiling salted water 5-10 min after boiling resumes, Test one for doneness.

Add another egg or two and you've got it about right. Not enough egg, and the dough is going to cook up rather mushy and icky. The more egg, the firmer and chewier the dough. The sour cream has to be full fat, though, as it is the fat that makes the dough silky and easier to work with.

I've eaten them the way presented above (my late mum's recipe), and they are very good, either straight from the pot or cooled and fried in butter. When warmed up by frying, the skin remains soft and pliable, not rubbery. Of course, full-fat sour cream was intended. In fact, this recipe is from back when (in the USA) there was no low-fat sour cream on the market.

Personally, I prefer a bit more tooth to the dough, and use about three eggs in a recipe similar to yours. But that's what I grew up with. And yes, I fry mine, too. In butter till they are well browned and crispy. Can't abide plain boiled mushy pierogi. Yuck!