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Pierogi Dough

Posted in : Misc, Sides on by : MikeZ

Pirogi in Onions & Butter
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Pierogi Dough

A Traditional Pierogi Dough with the taste and texture from the Old Country.
Difficulty: Medium
Cuisine Eastern European
Keyword Misc., Sides
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time: 2 hours
Total Time 2 hours 40 minutes
Servings 48

Equipment

  • Large Soup Pot
  • Rolling Pin
  • Large Mixing Bowl
  • Medium Mixing Bowl

INGREDIENTS 

  • 3 Eggs - (Beaten)
  • 8 oz. Sour Cream
  • 3 cups AP Flour
  • ¼ tsp. Salt
  • 1 Tbsp. Baking POWDER

INSTRUCTIONS

Making Dough

  • In a medium bowl, whip together the eggs and sour cream until smooth.
  • In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center.
  • Pour eggs & sour cream slowly into the well, mixing as you pour until dough comes together.
  • Cover dough and let rest for 2 hours.

Assembling Finished Pirogi

  • On a floured surface, knead dough for 8 to 10 minutes until firm and smooth.
  • Divide the dough in half, then roll each half to 1/8" thick sheet.
  • Cut sheet into 3" rounds using a biscuit cutter or floured glass. Re-roll scraps.
  • Fill each round with a golf ball sized portion of your choice of fillings from HERE.
  • Pinch edges together and boil in small batches until they float.
  • Optional – Sauté chopped Onions in Butter, then fry the boiled Pierogi in the same pan until lightly browned.

Notes

Freezing Instructions:
  1. Shorten the boiling time for pierogi that you intend to freeze by two minutes .
  2. Remove the pierogi to a drying rack or baking sheet. Allow to dry to the touch. 
  3. Then, put them on a plastic cutting board or a parchment covered baking sheet.  Place them side-by-side, not overlapping.
  4. Put the baking sheet in your freezer for 15 to 20 minutes to to allow their surface to get hard. 
  5. Once the pierogi surfaces are hard, pack them in a container or plastic bag.  Remove as much air as possible so they don’t dry out.
  6. Back into the freezer to freeze completely.
  7. Don’t forget to date them and label with what filling is inside.

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