Ingredients: |
Ingredients: 2 large eggs
1/2 c.(4 oz) sour cream or plain greek yogurt (any fat content)
3 T. unsalted butter, melted and slightly cooled
For savory pierogi:1 tsp. kosher salt
For sweet pierogi: 1 T. sugar & 1/4 tsp. salt
2 c. unbleached flour, measured with the spoon and level method
1 T. water
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Directions: |
Directions:Whisk 1 egg, sour cream or yogurt, butter, and salt(and sugar if sweet)in a bowl. Add flour to a large bowl. Gently stir wet ingredients into flour. The dough will initially be very dry and crumbly, seeming as if it will never pull itself together, but have no fear: Keep stirring and it will pull itself into shape. Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.Tip out dough onto a clean work surface or Roul'Pat. Knead until smooth, about 1 minute. Cover dough with the bowl and let rest 15 minutes. Whisk remaining egg and water in a small bowl for egg wash. Makes enough dough for 24-3" rounds. Line a 9X13" rimmed baking sheet with parchment paper. Divide dough into 4 equal parts. Cover the dough with bowl while you work with one at a time. Roll dough into a 8X12" rectangle. Cut 6-3" rounds from each rectangle. DO NOT try to re-roll dough scrapes! Spoon filling(about 1 tsp.)in center of each round. Using your finger, swipe a very scant amount of egg wash around dough edge. Gently pick up round of dough and fold in a half moon shape over the filling. Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and fingers starting at the top, pinching down one side and back to the top and then the other, transfer to prepared baking sheet. Deep fry fresh or frozen pierogies in 2" of vegetable oil at 350ºF for about 3 minutes(frozen 5 mins). Pan fry fresh of boiled pierogies in 1 T. canola oil or unsalted butter over a medium heat until brown and crispy, about 2 minutes per side. Pan fried taste best! |
This recipe for Basic Pierogi Dough is from