Pierogi Dough Recipe
Pierogi Dough Recipe. Add 2 1/2 cups of all purpose flour to a mixing bowl. Let the dough sit on the counter for several minutes before rolling out.
Use a 2 round cutter to cut circles of dough. Repeat with the other half of the dough. Place 1 1/2 teaspoons of filling on each round of dough.
Pierogi Dough Can Be Wrapped And Stored In The Refrigerator For Up To Three Days Or Tightly Wrapped And Frozen For Up To A Few Months.
Press edges together, sealing and crimping with your fingers. Place one ball of filling / 1 teaspoon of filling on each round. Very simple and economical, which was always very important in polish cooking.
Gently Fold The Dough Over, Forming A Pocket Around The Filling.
Using half of the dough at a time, roll out to 1/8 inch thickness. Add 2 1/2 cups of all purpose flour to a mixing bowl. Roll half the dough 1/8 thick.
Place 1 1/2 Teaspoons Of Filling On Each Round Of Dough.
Repeat with the other half of the dough. I've been treyting to make a good pierogi dough for years and this is the first one that worked out great. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture.
Cut Circles With Biscuit Cutter Or Floured Glass.
Cheesy potato, herbed potato, and sauerkraut. I filled it with a homemade recipe of ravioli filling made with fat free cottage cheese and both my wife and myself were very impressed with the whole. Let the dough sit on the counter for several minutes before rolling out.
Polish Dumplings Can Be Filled With Sweet Or Savory Ingredients.
Mix all ingredients together lightly in bowl. Mix with a wooden spoon until well combined. Mix in 1/2 teaspoon salt (optional) mix in 1 to 1 1/4 cups of boiling water to which has been added 1/4 cup cup less 1 teaspoon of butter.
