What is special about pierogi dough?

  • What is special about pierogi dough? AttilaNYC

    I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best?

  • You should be fine using a regular homemade pasta dough.

    I learned to make perogis with a standard egg dough - egg, flour, water, and oil. The filling is dry curd cottage cheese, salt, and eggs. To shape them we use a nifty hand tart cutter that I can't find online anywhere. Then we boil them in water for about 10 minutes to cook. Serve with melted butter.

  • Some pierogi recipes include sour cream in the dough; they also often have more egg than a typical basic pasta dough.

  • Like @justkt said you should be fine using regular homemade pasta dough. If you want something more specific though I used this recipe from Food.com. Its super good. Especially since I also made the cottage cheese myself as well.

  • Quite often pierogi doughs are vegan, especially if you are making the peirogies for X-mas eve (where in many sects, you don't eat meat the on X-mas eave, and fish is not considered a meat).

    2 cups flour
    ~1/2 cup warm water
    1/4 cup vegetable oil
    1 teaspoon salt

    Mix all together, and give it a little knead to make it consistent, but no more - otherwise you'll make the dough tough

    The you roll out the dough, cut circles with a large mouth jar or a glass, stuff and pinch closed. Boil till dough is cooked or par-boil and then fry in a pan. Add onions, butter and bacon to taste.

    (yah I know, I mentioned vegan earlier, but vegan tastes a lot better when you add butter and bacon *rim-shot*)

  • Here's how you make'm.

    5 cups of flour 5 eggs 8 oz's of sour cream 1/4 cup of water....

    That makes the dough, cover it with a towel for 10 minutes.

  • Here is a generation recipe for a light pierogy dough;

    4 cups flour 2 eggs 5 TBSP sour cream 3 TBSP oil 3/4 cup water

    as noted above, add you filling and toss in boiling water. When they float their done.

    I use a Chinese basket brush to retrieve from the water and toss in fried onions and butter to prevent sticking.

dough dumplings
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