SOUR DOUGH RECIPE RECIPES

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PIEROGI DOUGH WITH SOUR CREAM [RECIPE!] | POLONIST



Pierogi Dough with Sour Cream [RECIPE!] | Polonist image

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

Yield 50

Number Of Ingredients 3

4 cups (500 g) all-purpose flour
14.5 oz (400 ml) Sour Cream
a few more pinches of flour (for kneading)

Steps:

  • 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

SOUR CREAM AND ONION BISCUITS RECIPE | BON APPéTIT



Sour Cream and Onion Biscuits Recipe | Bon Appétit image

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.

Provided by Molly Baz

Yield Makes 8

Number Of Ingredients 10

8 scallions
12 Tbsp. chilled unsalted butter, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour, plus more for surface
1¼ cups sour cream, plus more for serving
Flaky sea salt

Steps:

  • Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.
  • Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.
  • Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.
  • Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.
  • Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
  • Pat dough into an 8x4” rectangle about 1” thick.
  • Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4” rectangle, then fold dough in thirds like a letter one more time. (You'll have done the folding procedure two times total.) Pat dough back into an 8x4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
  • Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.
  • Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.
  • Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.

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