Directions: |
Directions:. Tip four cups of flour onto your work surface, make a shallow well.
2. Add sour cream in. Mix until combined - with your hands or with an electric mixer.
3. If the dough feels too sticky to handle, add more flour.
4. Dust both hands with flour and start kneading to form the dough.
5. 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.
8. 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.
10. 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.
11. Continue until you’re out of pierogi.
12. Serve with melted butter or another topping of your choice.
Yield: 5060
11/22/23, 10:53 AM Pierogi Dough with Sour Cream (2-ingredient) - The Polonist
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. If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides
until golden. |
This recipe for 3-2-1 Pierogi Dough is from