Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. 3. Seal pierogi tightly, so that there are no holes in the seams. Share ; Pin; 5 shares. If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. If the dough is too sticky at this point, add a little flour and knead it in. Will try your recipe of adding a small amount of melted butter! Pierogi dough should be smooth and elastic. For the pierogi dough, combine the flour and salt. If the dough is crumbly, knead in a little extra water. Knead quickly, gradually adding enough water for the dough to become soft and elastic. Sauerkraut Pierogi. Choose one of the dough recipes from here, or follow this basic recipe below. Sift the flour onto your work surface. If the dough is too sticky, sprinkle with extra flour. My basic recipe gets rave reviews re the tender dough.

To ensure the filling stays inside the pierogi, avoid overfilling (or it might pop out during boiling!). Only add more flour if it remains excessively moist or sticky after you’ve kneaded it in. However, in some recipes there are eggs, and indeed, they are used in some Polish households.

I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. Kneading the dough helps building up the gluten. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. Make a well, pour in a small amount of hot water. Pierogi (varenyky) dough is most tender when using sour cream as an ingredient. Transfer dough to a large bowl sprayed with non-stick cooking spray and wrap tightly with plastic wrap. Add a tablespoon or more of flour if the dough is too sticky. But too much oil tends to make the dough tough. Your dough might be too sticky because you added too much water when making the initial mix, too. If the dough is too dry (breaks easily), add water 1 tsp at a time. Dump the dough on a floured board or surface and knead for 6 to 8 minutes, adding more flour as necessary, until dough is smooth and elastic. PL: Pierogi z Kapustą ... For the pierogi dough. Then add the olive oil and water and use a kitchen machine with a dough hook to make a smooth dough; or use a large spoon to combine, then use your hands to form a smooth dough. You might have to use a bit more water if it's too crumbly, or a bit more flour if it's too sticky.

The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked.



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