PIEROGI DOUGH RECIPE - FOOD.COM
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
Nutrition Facts : Calories 50.9, FatContent 1.4, SaturatedFatContent 0.2, CholesterolContent 7.8, SodiumContent 100.2, CarbohydrateContent 8, FiberContent 0.3, SugarContent 0, ProteinContent 1.3
AUTHENTIC PIEROGI DOUGH [VEGAN, NO EGGS - RECIPE!] | POLONIST
This traditional pierogi dough is the simplest one, made of flour and water. It’s elastic, pliable, soft and easy to work with. You can roll out this dough very thinly, and it won’t break when folding. The recipe has no eggs, making it suitable for vegans.
Provided by Polonist
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 55
Number Of Ingredients 3
Steps:
- Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
- Gradually add more water and continue blending it with the flour.
- Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore.
- Continue kneading until the dough is soft, elastic and there aren’t any lumps. It can take a while, so don’t get discouraged.
- Attach a dough hook. Place four cups of flour in the work bowl.
- With the machine running, gradually add hot water, up to half a cup.
- Once you’re done, stop the mixer. Poke the dough a bit with your fingers. Ideally, the dough should be soft, but still hold its shape when pinched. If it feels too loose - add a tablespoon of flour. If it feels too tough, add some water (a teaspoon at the time).
- Run the mixer for 5 minutes. After that time the dough should be soft, elastic and it shouldn’t stick to your hands.
- To let the gluten develop, cover the dough ball for 15-30 minutes and keep at room temperature. You can use a cloth or a warmed bowl placed upside-down.
- Once rested, divide the dough into workable chunks (I quartered it, but that’s up to you).
- Dust your working surface with flour. Roll out a chunk of dough, as thinly as you can.
- Cut out circles, roughly 3 inches (7.5-8 cm) in diameter. You can use a round cookie cutter, or a glass rim.
- Place a tablespoon of your chosen filling in the middle of each pastry round. Fold the edges together, creating a semi-circular dumpling. Press the edges firmly. Continue, until you’re out of dough and the filling.
- Once all pierogi are assembled, boil a large pot of water. Drop in a few pierogi at the time, waiting for them to float. Once they do, cook for another minute. Then remove them with a slotted spoon.
- Serve immediately with melted butter or another topping of your choice. Alternatively, melt a tablespoon of butter on a frying pan and fry pierogi on both sides until golden. If you would like to learn more, have a look at this post on how to cook pierogi.
Nutrition Facts : Calories 182 calories, CarbohydrateContent 38 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 234 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
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From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Lunch, Side dish, Starter
Cuisine Eastern European
Calories 403 calories per serving
- Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine eastern european
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
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From cooking.nytimes.com
Reviews 5
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Cuisine eastern european
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From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner
Cuisine Europe
Calories 230 calories per serving
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