PIEROGI DOUGH WITH SOUR CREAM [RECIPE!] | POLONIST
This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you’ll never buy any ready-made dumplings from a store.
Provided by Kasia
Total Time 1 hours
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 3
- Tip four cups of flour onto your work surface, make a shallow well.
- Add sour cream in. Mix until combined - with your hands or with an electric mixer.
- If the dough feels too sticky to handle, add more flour.
- Dust both hands with flour and start kneading to form the dough.
- Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.
- Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better.
- Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.
- Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.
- Press the edges and seal each dumpling.
- Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.
- Continue until you’re out of pierogi.
- Serve with melted butter or another topping of your choice.
- If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.
Nutrition Facts : Calories 55 calories, CarbohydrateContent 7 grams carbohydrates, CholesterolContent 8 milligrams cholesterol, FatContent 3 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 8, SodiumContent 2 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
GRANDMA'S POLISH PEROGIES RECIPE | ALLRECIPES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dishes Dumpling Recipes
Total Time 2 hours 0 minutes
Prep Time 2 hours 0 minutes
Yield 60 perogies
Number Of Ingredients 12
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, CarbohydrateContent 37.6 g, CholesterolContent 50.4 mg, FatContent 11 g, FiberContent 2.6 g, ProteinContent 8 g, SaturatedFatContent 5.9 g, SodiumContent 350.5 mg, SugarContent 1 g
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BASIC PIEROGI RECIPE | MARTHA STEWART
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- Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.
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