HOW TO MAKE DOUGH FOR PIEROGI RECIPES

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PIEROGI DOUGH RECIPE | ALLRECIPES



Pierogi Dough Recipe | Allrecipes image

Ukranian Pierogi ready to be stuffed with your favorite filling.

Provided by LINDAYURKIW

Categories     Dumplings

Yield 25 to 30 pierogi

Number Of Ingredients 6

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1 egg, beaten

Steps:

  • In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
  • In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
  • Cover dough and let rest for 2 hours. Roll out and fill as desired.

Nutrition Facts : Calories 65.8 calories, CarbohydrateContent 12.7 g, CholesterolContent 6.2 mg, FatContent 0.6 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 0.1 g, SodiumContent 84.2 mg, SugarContent 0.1 g

HOMEMADE POLISH PIEROGI RECIPE: HOW TO MAKE IT



Homemade Polish Pierogi Recipe: How to Make It image

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 12

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
FILLING:
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives

Steps:

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts : Calories 230 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 500mg sodium, CarbohydrateContent 32g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

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