salt
• 1/2 teaspoon oil
Directions
Sift flour into a bowl and add salt. Slowly add the boiling water while stirring. Use a spoon or fork to crumble up any lumps in the flour. Cover the bowl with a towel and let sit for 5 minutes.
Pour a little at a time of the cold water into the mixture, again crumbling up any of the lumps with a fork or spoon until smooth. Cover the bowl again with a towel and set aside for 10 minutes.
Add the oil and knead the dough until it's smooth.
Return to Table of Contents
Just a Touch of Sour Cream
Tip: This dough is especially tasty with the potato filling.
Ingredients
• 3 eggs
• 1 (8 ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
Directions
Begin by beating together the eggs and sour cream until smooth. This can be done by hand using a spoon or with a mixer on low speed. Using a sifter, sift the flour, salt and baking powder together into the egg and sour cream mixture. Knead until dough is smooth.
Return to Table of Contents
A Splash of Milk
Ingredients
• 1 egg
• 1/4 cup milk
• 1/2 cup water
• 1/2 tsp. salt
• 2 cups sifted flour
Directions
In a medium sized bowl, beat egg, milk, water and salt together. This can be done by hand with a spoon or with a mixer on low speed. By hand with a spoon, slowly add flour, 1 cup at a time, until fully blended.
Return to Table of Contents
Standard Noodle-type Dough
Ingredients
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 2/3 cup cold water
Directions
Mix together the flour, salt, egg and water into a bowl. Kneed the mixture into a ball.
Return to Table of Contents
Rolling Out the Dough
Tip: If the dough is sticky you can add a little more flour or place it in the refrigerator for an hour or more. For best results, use a heavy rolling pin to roll out the dough.
Lightly flour your working surface and knead the dough until firm and smooth. Take enough dough to work with, about one-third to one half of the dough, and roll it out. Depending on your thickness preference (I prefer a thinner pierogi dough, so I roll it out to about 1/8 inch thickness, but you may prefer it a little thicker or thinner. Thinner pierogies will be more fragile, so handle them with care so they do not rip or split).
Cut out the dough into 3-inch rounds using a pierogi cutter, a biscuit cutter or an upside down glass (see Tip 5 in the Tips Section above).
Continue to roll out and cut dough into circles until there is no dough left.
Tip: With any left over dough, roll it out to a 1/4 inch thickness and slice it into 4 to 5 inch strips. Boil the strips in water with a teaspoon of oil, and when they begin to float, with a spoon or tongs, carefully take them out and place them in a bowl to cool. Instant, homemade noodles! These noodles are especially good in chicken noodle soup.
Pierogi Filling Recipes
There are many different pierogi fillings that you can make. What you choose can be determined by personal preference or entrée type. If you want to serve the pierogies as a main dish, you may want to choose a meat filling. As a side dish, the potato, cheese or onion recipe would be a good choice. For a sweet side or dessert, you can use a fruit or sweet cheese filling.
Ground Meat Filling
The ground meat filling is an excellent choice if making the pierogies as a main dish. The flavor can be enhanced by adding your favorite spices while cooking the meat. You can also top the pierogies with sautéed onions and mushrooms.
Ingredients
• 1 lb. ground beef
• 1 onion, chopped
• 1 tbsp. butter
• 1 tbsp. flour
• 1/2 tsp. dill
• salt, pepper to taste
Directions
Prepare the meat filling as follows. In a large skillet, on
• 1/2 teaspoon oil
Directions
Sift flour into a bowl and add salt. Slowly add the boiling water while stirring. Use a spoon or fork to crumble up any lumps in the flour. Cover the bowl with a towel and let sit for 5 minutes.
Pour a little at a time of the cold water into the mixture, again crumbling up any of the lumps with a fork or spoon until smooth. Cover the bowl again with a towel and set aside for 10 minutes.
Add the oil and knead the dough until it's smooth.
Return to Table of Contents
Just a Touch of Sour Cream
Tip: This dough is especially tasty with the potato filling.
Ingredients
• 3 eggs
• 1 (8 ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
Directions
Begin by beating together the eggs and sour cream until smooth. This can be done by hand using a spoon or with a mixer on low speed. Using a sifter, sift the flour, salt and baking powder together into the egg and sour cream mixture. Knead until dough is smooth.
Return to Table of Contents
A Splash of Milk
Ingredients
• 1 egg
• 1/4 cup milk
• 1/2 cup water
• 1/2 tsp. salt
• 2 cups sifted flour
Directions
In a medium sized bowl, beat egg, milk, water and salt together. This can be done by hand with a spoon or with a mixer on low speed. By hand with a spoon, slowly add flour, 1 cup at a time, until fully blended.
Return to Table of Contents
Standard Noodle-type Dough
Ingredients
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 2/3 cup cold water
Directions
Mix together the flour, salt, egg and water into a bowl. Kneed the mixture into a ball.
Return to Table of Contents
Rolling Out the Dough
Tip: If the dough is sticky you can add a little more flour or place it in the refrigerator for an hour or more. For best results, use a heavy rolling pin to roll out the dough.
Lightly flour your working surface and knead the dough until firm and smooth. Take enough dough to work with, about one-third to one half of the dough, and roll it out. Depending on your thickness preference (I prefer a thinner pierogi dough, so I roll it out to about 1/8 inch thickness, but you may prefer it a little thicker or thinner. Thinner pierogies will be more fragile, so handle them with care so they do not rip or split).
Cut out the dough into 3-inch rounds using a pierogi cutter, a biscuit cutter or an upside down glass (see Tip 5 in the Tips Section above).
Continue to roll out and cut dough into circles until there is no dough left.
Tip: With any left over dough, roll it out to a 1/4 inch thickness and slice it into 4 to 5 inch strips. Boil the strips in water with a teaspoon of oil, and when they begin to float, with a spoon or tongs, carefully take them out and place them in a bowl to cool. Instant, homemade noodles! These noodles are especially good in chicken noodle soup.
Pierogi Filling Recipes
There are many different pierogi fillings that you can make. What you choose can be determined by personal preference or entrée type. If you want to serve the pierogies as a main dish, you may want to choose a meat filling. As a side dish, the potato, cheese or onion recipe would be a good choice. For a sweet side or dessert, you can use a fruit or sweet cheese filling.
Ground Meat Filling
The ground meat filling is an excellent choice if making the pierogies as a main dish. The flavor can be enhanced by adding your favorite spices while cooking the meat. You can also top the pierogies with sautéed onions and mushrooms.
Ingredients
• 1 lb. ground beef
• 1 onion, chopped
• 1 tbsp. butter
• 1 tbsp. flour
• 1/2 tsp. dill
• salt, pepper to taste
Directions
Prepare the meat filling as follows. In a large skillet, on
Similar Books
