1 March, 2022
Pierogi DoughPosted in : Misc, Sides on by : MikeZ
A Traditional Pierogi Dough with the taste and texture from the Old Country.Difficulty: Medium
- Large Soup Pot
- Rolling Pin
- Large Mixing Bowl
- Medium Mixing Bowl
- 3 Eggs - (Beaten)
- 8 oz. Sour Cream
- 3 cups AP Flour
- ¼ tsp. Salt
- 1 Tbsp. Baking POWDER
- 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.
- Shorten the boiling time for pierogi that you intend to freeze by two minutes .
- Remove the pierogi to a drying rack or baking sheet. Allow to dry to the touch.
- Then, put them on a plastic cutting board or a parchment covered baking sheet. Place them side-by-side, not overlapping.
- Put the baking sheet in your freezer for 15 to 20 minutes to to allow their surface to get hard.
- 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.
- Back into the freezer to freeze completely.
- Don’t forget to date them and label with what filling is inside.
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