pierogi dough?

Question

I make a really great meat and cheese pierogi but I still have not found a really great recipe for the dough. Could someone please help me out?

Answer 1

Try this one. It got fabulous reviews.

http://www.epicurious.com/recipes/recipe_views/views/104662

Answer 2

Pierogie Dough
Makes enough for 3 dozen pierogi

1 large Idaho potato (about 8 ounces)

1 tablespoon plus 1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 cup potato starch or cornstarch

1 large egg

3 1/2 tablespoons crème fraîcheor sour cream

5 tablespoons unsalted butter, melted

1. Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain,and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.

2. Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, crème fraîche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.

3. Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.

Martha Stewart Living March 1995

Answer 3

Ingredients:

* 5-1/2 cups unsifted flour
* 1 tsp. salt
* 3 eggs, slightly beaten
* 1 pint Sour Cream

A nice pliable dough. This recipe will give you 5-6 dozen pirogi, depending on the size of your pirogi. For those who have never made pirogi, here's a step-by-step procedure --

Preparation:

1. Roll out some dough on floured surface. Don't roll it out too thick.
2. Cut out circles.
3. Take a circle and put a heaping teaspoon of your filling into the middle of your dough circle.
4. Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
5. Then pinch the edges together. Be very careful not to do this with your fingernails or you'll puncture the dough.
6. Lay the completed pirogi on a floured surface. Repeat process with all your dough circles. When you have a good number of them made you can start cooking them.
7. Before making the pirogi, put on a BIG POT of water on the stove to boil. Put some salt and couple of slices of oleo into the water.

Don't have the water boiling too vigorously while cooking the pirogi -- just gently. The keyword in making pirogi is GENTLY!
8. GENTLY slide into the water 12-15 pirogi. Then, with a long wooden spoon, GENTLY stir until all the pirogi rise to the top. GENTLY boil for 7 minutes.
9. HAVE READY: 2 bowls filled with cold water.
10. After the 7 minutes are up then, with a large, plastic, perforated ladle spoon (found on at Lechter's which is ideal), GENTLY take out the pirogi and place into one bowl of cold water. Then immediately (gently) transfer the pirogi into the second bowl of cold water. Let them sit until your next group of pirogi have cooked and then put the cooled pirogi into a colander to drain.
11. Keep repeating this process until all the pirogi are cooked and cooled. Remember, the key phrase is "Gently does it!"
12. Depending upon the size of your pirogi, as a rule a dozen pirogi can be stored in a 1-qt. size Ziploc heavy freezer bag. One-half dozen can be stored in pint sized bags. Freezes well.

Answer 4

Both recipes already submitted are excellent. The sour cream is what makes them tender. Be sure that you do not add too much flour.