Polish Pierogi Dough

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Polish pierogi dough

Polish pierogi dough

Ingredients

  • 3 cups of wheat flour (all-purpose)
  • 1/2 teaspoon of salt
  • 3/4 cup of boiling water
  • 1/4 cup of cold water
  • 1/2 teaspoon of oil

Directions

  1. Using a sieve pour 3 cups of wheat flour into a bowl. This will separate any lumps and will aerate the flour. This will help to make your pierogi dough softer and have a more delicate in flavor.
  2. Then add half a teaspoon of salt.
  3. Pour 3/4 of a cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. It is normal that lumps of flour will form and surface break them up.
  4. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
  5. After 5 min, add 1/4 cup of cold water, give it a stir, and break down the lumps (if any).
  6. Once again cover the pierogi dough with a cotton cloth, and set it aside for 15 minutes.
  7. After 15 min, add half a teaspoon of oil (canola, sunflower or olive oil).
  8. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes.
  9. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
  10. The dough is ready to make pierogi’s.
  11. Roll out the dough on a pastry board or on a table until you reach the thickness of about one-tenth of an inch. However, before you start rolling it out, you should flour the pastry board or table so the pierogi dough won’t stick or tear. (However, remember that one side of the dough should remain clean. You want it to cling on to itself when folding pierogi’s.)
  12. Cut circles out of the pierogi dough. We use the Ateco Round Cutter Set Click Here
  13. Place your favorite filling in the middle of every circle and fold it to form the pierogi.
  14. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Despite the simplicity of this recipes ingredients, some say that the dough can be hard to work with. If you have problems don’t give up. It might take some time, but everyone can become an expert by trial-and-error.

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