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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
Method
Stove Top
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Resting Time:
2
hours
hours
Total Time
2
hours
hours
40
minutes
minutes
Servings
48
Equipment
Large Soup Pot
Rolling Pin
Large Mixing Bowl
Medium Mixing Bowl
INGREDIENTS
1x
2x
3x
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:
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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