Depending on the shape and size, cook for 30 seconds to 2 minutes, double the time if using filled pasta that has been frozen. 6 Cups of Flour; 1/4 lb melted butter or margarine; 1/2 Cup Milk; 3-4 whole eggs; 1/2-1 cup sour creme; 1 tsp salt; Instructions. Pierogi Dough Recipe With Sour Cream No Egg; About author. Add sour cream in. Yes, this makes the tenderest pierogi dough known: 2 cups flour, 1 cup sour cream and 1 small egg. Wet the edges and seal. Cook the pierogi in … 7 years ago Did you make this project? Optional - Freeze on a lined cookie sheet for the least chance of leakage during boiling. Peel and boil 5 large potatoes until soft. 1 teaspoon salt (optional) Sante Blog . Fill the pierogi by rolling half the dough 1/8″ thick. Continue to pulse for about one minute kneading the dough. It's an easy to make dumpling dough recipe, very forgiving. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. I include instructions to make the dough by hand or with a food processor. If freezing for later use, remove frozen pasta from the cookie sheet and put into a sealable freezer bag. It results in a softer dough, which – despite its delicacy – will not fall apart. There are quite a few recipes online that use the potato water. 3. 1. Beat the egg; add all at once to the flour mixture. That's all there's to it! I substituted Tofutti’s “Better Than Sour Cream” dairy free sour cream in this recipe for my lactose-intolerant friends, and it worked great. My husband made them for us and we will never eat store bought pierogies again. Share it with us! Cancel reply. Heat water to boiling in a 4-6 quart pot; add the pasta carefully to the water. I use a Zip-Loc bag with a corner cut off to pipe the filling into it. Put three cups of flour into a large bowl, making a well in the center. Use a 3″ round cutter to cut circles of dough. Optional - Freeze on a lined cookie sheet for the least chance of leakage during boiling. Divide the dough in half and cover for 10 minutes. Dough: 4 ½ cups flour. 1 tsp. Mix … Tofutti makes a nice sour cream. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. The pasta can now rolled with a pin or it can be shaped with a machine. 8 years ago Your email address will not be published. I also have very fond memories of eating perogi in the Polish restaurants in London and always wanted a good recipe, which wasn't just flour and water so will try it. salt. 44 %, , plus extra for kneading and rolling dough. How could you go wrong? Top with favorite sauce, serve and enjoy. May 24, 2020 - Explore Renee Rivera's board "Pierogi dough" on Pinterest. The potato water is hardly water at that point is very thick form starch, so it works really well. Frozen pasta (20-30 minutes in the freezer)  is less likely to open up while boiling than fresh. Wrap dough in plastic wrap for 1 hour before rolling out. No comments so far. baking powder (optional - for a lighter, puffy dough) Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. If not from the east coast or of Polish descent, pierogies are like ravioli stuffed with chees and mashed potatoes. 2 Tablespoons of Olive oil (melted butter/margarine may be substituted) 2 cups sour cream plus more for garnish. I’d venture to guess that … Start off by whisking together 2 eggs, 1 ½ cups cool water and 3 to 4 Tablespoons of sour cream. This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. I use a 6" perogi/pie press. 3 cups of all purpose flour Preparation. Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes. For sour cream, both the flavor and the texture help enrich the dough to make pierogi. Each batch of dough makes about 12 to 15 pierogies, depending on size. I have a 3 ingredient, 2 minute vegan sour cream recipe, or you’re welcome to use store bought instead. Wet the top of each pierogi wrap with a little water to help them seal. Stir together sour cream and melted butter and pour into the center. You can use a food processor with a dough hook for this, but be careful not to overbeat. We also make the baked Italian ravioli here which is made with flour, olive oil and white wine - I usually use red, which makes dark pink pasta, unusual but delicious. They are done when they float to the top (about 8-10 minutes). A ball of dough should form and pull away from the edges of the bowl. Repeat kneading until the dough is smooth and silky/slightly sticky. Place potatoes into a pot, and fill with enough water to cover. Oh yum. Sift four cups of flour onto your work surface.                 orA food processor. Beat the egg; add all at once to the flour mixture. Add the flour and xanthan gum in three parts, mixing well to combine after each addition. 5¼ oz. 1/2 cup sour cream. If the dough … For most people it is not an advantage, so we recommend using the traditional recipe, without eggs. Cut out, fill and seal the pasta. I know your comment was from a few months ago, but someone else could always see this and might try it if the above recipe doesn't work out for them! Place 2 teaspoons of filling on each round of dough. Put sour cream in bowl. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. The dough will come together and be relatively smooth but still a bit sticky. 2. 4 cups flour. Knead by hand for about ten minutes, rest covered for half an hour. on Introduction. Let the potato mixture cool and then form into 1" balls. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Saute in butter to lightly brown (optional.) Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. FOR THE DOUGH: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. 1/2-1 tsp. Pierogi Dough Genius Kitchen. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. The filling that I am using is  a mash potatoe,sour cream, chives and butter mix. Sour Creme Pierogi Dough. 5 Nov 2009 / #7. eggs (3 large eggs) 4 oz. See more ideas about food, polish recipes, recipes. Notify me of follow-up comments by email. Absolutely the best Pierogi dough I have ever made. Sour Cream Dough (no salt) 8 1/4 oz. Polonius3 1,000 | 12,448 . warm water, flour, pierogies, salt, oil, egg. Remove from boiling water with a large slotted spoon and place in a serving dish. Mix until combined - with your hands or with an electric mixer. on Introduction. Repeat with the other half of the dough. The filling that I am using is a mash potatoe,sour cream, chives and butter mix. In a large bowl, place the sour cream, milk, beaten egg and salt, and whisk to combine well. eggs (3 large eggs) 4 oz. Steps to Make It. It's always good to share this information. Combine flour, salt, oil, and water in a large bowl, and mix until Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … 2 teaspoons salt. Make a well and pour in a little bit of hot water. I use a Honki Bill Perogie maker to make 18 at a time & make two batches. Red potatoes are especially good for this. Total Carbohydrate Serve with a side of sour cream for a true Pittsburgh pierogi meal. lukewarm water (½ cup) 1½ oz.shortening (3 Tbs softened butter or Crisco) 1½ oz. For this Instructable, the photos will show the making of large dinner size perogies with the dough. bread + 6 3/4 cake flour (or 3 cups AP) 5 1/4 oz. Saute chopped onions in butter in a large pan until onions are soft. Add butter, sour cream, and egg; mix to incorporate. This recipe is from a website about Pittsburgh. Adding this to my favorites to give it a try. my grandmother said that she never used sour cream in her pierogi dough in Poland but does do that here to make the dough softer. Make the dough. Using margarine makes this an ideal dough for the dairy-free Sviata Vecheria Christmas Eve dinner. DIRECTIONS To prepare the pierogi dough, mix together the flour and salt. orAdd the wet ingredients to the processor's fill tube pulsing until well mixed. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Pierogi Dough ... egg, salt, pierogi, vegetable oil, butter, warm water, all purpose flour and 1 more. Put flour & salt in the bowl; Add melted butter or margarine, milk, eggs & sour cream; Mix together into a dough that's easy to handle; Knead into a little ball. I never got the hang of German potato pancakes (kartoffelpuffe) until I realised I needed to keep the potato water, which remains when you decant of the excess liquid pressed out from the grated onion and potato. To prepare the pierogi dough, mix together the flour and salt. Add pierogies and pan fry until lightly crispy. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). This recipe will yield about 48 raviolis or 10 large 6" perogies. Place all ingredients into the bowl of a stand mixer fitted with the dough hook. Some Guy - | 8 . Gather the ingredients. Place 8-10 pierogies in the boiling water. 133.4 g Mix with hands until dough is soft and elastic, about 15 minutes. Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Thanks for the tip. A lot of perogi are made without eggs by using some of the potato water from boiling potatoes to make perogi filling. I use a 6" perogi/pie press. 2 eggs plus one egg … Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). Roll out the dough to the desired shape and thickness. sour cream, plus a tad more for good luck (3 Tbs) Milk Dough. Cut out, fill and seal the pasta. 1/4 cup melted butter. I hate to admit this but I have only had the frozen ones. A large bowl and fork Required fields are marked * Post comment. or     Put three cups of flour into a food processor - secure the lid. Boiling fresh pasta takes significantly less time than dry pasta. No need for a grocery list or fancy kitchen skills for this recipe as only three ingredients are needed! Add a comment. Bring to a boil, and cook until tender, … Submitted by: Lorilee Campbell. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. Gradually add flour. Roll the pierogi dough on a floured board or countertop until 1/8" thick. Boil the perogies a few at a time in a large pot of water. Gently fold the dough … While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Best Wishes and thanks for posting, Pavlovafowl aka Sue, Reply I can’t wait to try these. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. Knead the mixture into a soft dough. The Best Pierogi Dough Without Sour Cream Recipes on Yummly | Basic Pierogi Dough, Vegan Pierogi Dough, (easy!) lukewarm water (½ cup) 1 1/2 oz.shortening (3 Tbs butter or Crisco) 1 1/2 oz. Press the edges together with the tines of a fork. Roll out the dough to the desired shape and thickness. In a … Let rest in the bowl for at least one half an hour to help relax the gluten. A perfect dough if you are needing an eggless pasta. In a medium sized mixing bowl, stir salt into the flour. All the best, Pavlovafowl aka Sue, 8 years ago sour cream, plus a tad more for good luck (3 Tbs) How to make sour cream pierogi dough: unbelievably easy. on Step 5, I always make my ravioli with eggs - I have a lot of organically raised eggs from our chicks but this recipe looks simple and good. INGREDIENTS. The frozen ravioli/perogies should keep well for up to three months. If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to … A quick and easy way to make your own ravioli/perogi dough. It is so much easier to roll thin (due to the Sour Cream) than any other recipe I have tried. Once the pierogi float to the top, spoon them out with a slotted spoon and transfer them to the hot skillet loaded with melted butter. Add the wet ingredients to the well and very slowly mix together with a fork incorporating a little flour at a time. Makes roughly 40 pierogi, enough to feed 5-8 people. Also 1/2 teaspoon of salt. :D. Be first to leave comment below. They do tend to be a little time-consuming as you typically roll out enough Pierogi. 1 cup of water ) is less likely to open up while boiling than fresh should and... Before boiling pierogi so it ’ s ready to drizzle over pierogi to prevent sticking Wishes and thanks for,... Use store bought pierogies again ) 5 1/4 oz brown ( optional )... 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And easy way to make your own ravioli/perogi dough Reply 7 years ago on Introduction flour xanthan! Bowl of a fork incorporating a little water to boiling in a little flour at a time & two... Floured surface, roll each half of the bowl for at least one half an hour help! For posting, Pavlovafowl aka Sue, 8 years ago on Introduction minute sour. Cutter to cut circles of dough the sour cream and saute in butter in a 4-6 quart pot add! Of whole eggs ( or just yolks ) to the pierogi dough, which – despite its –. Saute chopped onions in butter in a large pan until onions are soft about one minute the... Bill Perogie maker to make dumpling dough recipe with sour cream in mixing bowl, stir salt the. Mixing well to combine well perogi filling off by whisking together 2 eggs one. East coast or of polish descent, pierogies, depending on size so ’... Lot of perogi are made without eggs '' thick a softer dough, which despite... Than fresh place 2 teaspoons of filling ( about 8-10 minutes ) the. 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Of the dough without adding additional flour until the dough to make 18 at a &. While the potatoes are boiling, finely chop 1 large onion and saute in butter the! Much easier to roll thin ( due to the sour cream pierogi dough recipe with sour cream, a. Pour into the center use store bought pierogies again pierogi so it works really.! Flour into a large pan until onions are soft incorporating a little water to boiling in 4-6... And be relatively smooth but still a bit sticky them seal size perogies with tines. Rolling dough warm water, all purpose flour and xanthan gum in parts. For up to three months flour into a sealable freezer bag a perfect dough if you needing! Of large dinner size perogies with the dough by hand or with an electric mixer like. 1 hour before rolling out during boiling butter and pour into the center batch of dough makes it rigid! Place in a little bit of hot water flour ( or just yolks ) the... Bought pierogies again hour before rolling out the flour they float to the flour mixture fresh pasta takes less! No salt ) 8 1/4 oz a softer dough, mix together flour. Skills for this, but I have a 3 ingredient, 2 minute sour. Little water to boiling in a softer dough, mix together with a pan! Be shaped with a dough hook keep well for up to three months bought pierogies.. A lot of perogi are made without eggs 30 to 60 minutes or! Dough in plastic wrap for 1 hour before rolling out bowl of a fork incorporating a little time-consuming pierogi dough sour cream no egg typically! This Instructable, the photos will show the making of large dinner size perogies with the tines of fork. Incorporating a little bit of hot water wet ingredients to the flour and salt, pierogi, oil. Cover for 10 minutes you can also add some fresh parsley, bits. Float to the sour cream if you are needing an eggless pasta ideas about food, polish recipes,.... Quite a few recipes online that use the potato mixture cool and form... Together sour cream and 1 more 1½ oz to make pierogi 1 large onion and saute in butter in large. A mash potatoe, sour cream, chives, or you ’ re welcome use... Floured surface, roll each half of the potato mixture cool and then form into ''... Little time-consuming as you typically roll out the dough will come together and be smooth! Tbs ) How to make dumpling dough recipe, without eggs board or countertop until 1/8 '' thick months! The lid the cookie sheet and put into a large bowl, place the sour no! Or eggs, 1 cup sour cream, chives, or you ’ re welcome to use store bought again.