Yes it seems as though the dough actually unflattened during the cutting process. Step 2, Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Filling and sealing the pierogi takes a little practice, but small hands can certainly mix, roll, and cut the dough. And no less important ingredients are a good mood, a little bit of magic and the right proportions. Mash until smooth. Let the dough sit on the counter for several minutes before rolling out. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition If you're looking for stress relief this recipe is awesome. Make a well in the center. By using The Spruce Eats, you accept our, Ultimate Cinnamon Rolls With Vanilla Frosting, Russian Pelmeni Meat Dumplings (Peljmeni), Easy Cinnamon Rolls Using Frozen Bread Dough, Fugazzeta: Stuffed Argentinian-Style Pizza, Sweet Potato Ravioli With Brown Butter Pecan Sauce Recipe. Pierogi dough will last up to three days in the fridge. Place potatoes into a pot, and fill with enough water to cover. Followed the directions explicitly including waiting the 2 hours before I rolled it out. This dough was so easy to work with. Today I’ll tell you about the three Best Pierogi Dough Recipes. This was so good!! Allrecipes is part of the Meredith Food Group. I have been able to make about 36 pierogi from one batch of dough. Return potatoes to the pot and add grated cheese and sautéed onion. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Now I'm a cook... Really seriously I own my own catering business so it's not as if I'm new to cooking. Make sure you let it come to room temperature before you start to roll it. This definately will be in my recipe box and passed around to family and friends. Add water slowly, using only as much as needed to create a smooth and soft dough. In a medium bowl, whisk together eggs, water, and salt. this link is to an external site that may or may not meet accessibility guidelines. This recipe is a simple combination of flour, eggs, water, and salt. There's really no right or wrong in how you choose to fill your pierogi. The next steps are to roll, cut, fill, and cook the pierogi. Fill with a golf-ball sized hunk of filling (described separately For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments. The dough came out great easy to work with and to roll out. Ukranian Pierogi ready to be stuffed with your favorite filling. So why continue with this recipe? I used the roller attachment for the Kitchen Aid Mixer (at settings 1 and/or 2) and had all of the dough rolled out perfectly in less than five minutes. If I EVER make this again I will include some extra ingredients a sledge hammer and a bottle of rum (for my consumption of course). If your dough is still tough, it might need a little more water. Potato or potato and cheese is always a classic. Info. A number of factors can affect the texture of your dough. Add flour, 1 cup at a time, until fully blended. 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. This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. Making pierogi according to Eastern European recipes. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much easier. The dough should not be so dry it is crumbly or so wet it is sticky. Now I need a good differant filling recipe. Now all in your hands. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. I add olive oil instead of veg. I didn't try the fillings I used my own but the dough was exactly what I was looking for. Filled pierogi, raw or boiled, can also be frozen. I'm not weak or feeble by any means but rolling this dough out was like trying to roll a live mammal out with a rolling pin. This dough recipe is the best I have ever had. Use a biscuit cutter or glass. Pour into the well of the dry ingredients. Amount is based on available nutrient data. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. oil and once I start neading the dough add just a splash more and it makes the dough come together perfect. Which European country will inspire your culinary journey tonight? Allow dough to rest under an overturned bowl for 20 minutes. It's called Pierogi (Polish Dumplings). I wanted something that really had that good homemade taste. Knead the dough in the bowl until it is firm and well mixed. Add comma separated list of ingredients to include in recipe. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Pour into the well of … 66 calories; protein 1.9g 4% DV; carbohydrates 12.7g 4% DV; fat 0.6g 1% DV; cholesterol 6.2mg 2% DV; sodium 84.2mg 3% DV. Cost to make this recipe. Get the kids involved in this easy project by breaking it down into steps—make the dough one day, roll and fill another day, and cook yet another day. The younger you start them on their pierogi-making journey, the more adept they'll be at making them by the time they develop voracious teenage appetites. Freeze on a parchment-lined baking sheet for a few hours before transferring to a freezer bag or airtight container. In a large bowl mix together the flour, salt, and baking powder. Recipe: Pour 3 cups of wheat flour into the bowl. Thank you so much. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. We love to hear from you, so comment and rate the recipe down below. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. You saved Pierogi Dough to your. The dough will be quite clumpy at this stage. They're a boiled dumpling served with sour cream. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Nutrient information is not available for all ingredients. 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 thing. After having to add more water oil AND egg i was able to sort of knead this dough. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. This recipe rocked! A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. The entire cost of the dough costs about $0.81. Add the flour all at once and mix with a wooden spoon until well moistened. Cover dough and let rest for 2 hours. Add comma separated list of ingredients to exclude from recipe. The Pierogi dough did not fall apart when I boiled the pierogis as well. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. It's a simple dough recipe that hasn't failed me yet. I highly recommend this dough - my wife could not stop talking about my homemade Pierogis!! Bring to a boil, and cook until tender, … I used to love eating the frozen store-bought pierogis but now I will make them! Let filling … Information is not currently available for this nutrient. 2 hours later I found myself in a fist fight with the dough. To make the dough: Mix together the flour and salt. I had to physically beat it into submission to get it down to 1" thick. This recipe is a simple combination of flour, eggs, water, and salt. So I grabbed a sharp knife and CUT the circles out. Polish dumplings can be filled with sweet or savory ingredients. Incidentally I really needed the stress relief that came with beating the daylights out of the dough.