Pierogi With Chicken And Olives Recipe

Prepare the Dough

1. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt. 2. Make a well in the center and add 1 beaten egg. 3. Gradually pour in 1/2 cup of water while mixing to form a soft dough. 4. Knead the dough on a lightly floured surface until smooth, about 5 minutes. 5. Cover and let it rest for at least 30 minutes.

Make the Filling

1. In a skillet, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 chopped onion and sauté until translucent. 3. Stir in 1 cup of cooked, shredded chicken and 1/2 cup of chopped olives. 4. Season with salt, pepper, and 1 teaspoon of dried thyme. 5. Cook for 5 minutes. Set aside to cool.

Assemble the Pierogi

1. Roll out the dough to about 1/8-inch thick on a floured surface. 2. Use a round cutter to cut out circles (about 3 inches in diameter). 3. Place a tablespoon of filling in the center of each circle. 4. Fold the dough over the filling to create a half-moon shape. 5. Press the edges together with a fork to seal.

Cook the Pierogi

1. Bring a large pot of salted water to a boil. 2. Drop the pierogi in batches into the boiling water. 3. Cook until they float to the surface, about 3-4 minutes. 4. Remove with a slotted spoon and drain.

Serve

1. Optionally, fry the boiled pierogi in a little butter until golden brown. 2. Serve hot, garnished with fresh parsley or a dollop of sour cream.