How to make perogi dough?!


Question: U know the polish type food. Um i was wondering cause theyre so good that i want to make them myself.

How do i make the dough.?
And do i fry them or boil them?

Thats all i need to know

thanx
zina


Answers: U know the polish type food. Um i was wondering cause theyre so good that i want to make them myself.

How do i make the dough.?
And do i fry them or boil them?

Thats all i need to know

thanx
zina

Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers.

INGREDIENTS:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
PREPARATION:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes).

You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Homemade Pierogi Tips:

If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

I just use any left over yeast dough , or I make another fresh one. Or go to the store to get some frozen yeast bread dough . All of it works good. I bake mine. 325* degrees until slightly brown.

1 egg to two cups of flour
a bit of ice water.

Put the flour in a pile on your work surface. Make a well in the center with a spoon. Beat the egg and put it in the well. Bring the flour from the edges into the egg and keep doing this until it's all mixed together, sprinkle with a bit of ice water if the dough is still to dry. Knead it into a disc and let it rest in the fridge for at least one hour so that the gluten relaxes. Cut the disc in 4 parts, shape a piece into an oblong and roll out on a floured board so that it is very thin. It will be elastic and spring back a bit but just keep at it. Cut the dough into 3 inch circles, put your filling in, fold into a half circle and seal with some egg wash and crimp the raw edges with a fork.

Drop into salted boiling water and skim off with a slotted spoon when they float. There are a number of fillings and of course cooked onions to be served with the pirogi so if you have more questions email me.

You can cook them both ways, but if you saute them with onions it's delicious. boiling is a bit bland. I don't know how to make the dough but if you do a google search you can find recipes.





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