Never Gets Hard Pierogies Dough Food

PIEROGI DOUGH

Steps:

• Mix all ingredients together, either in a food processor or by hand.
• Form into a ball; cover and let rest approximately 30 minutes.
• Roll dough out onto a board or counter until about 1/4 inch thick.
• Cut circles with large cookie cutter or drinking glass.
• Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough.
• Fold dough over filling and crimp with fork, moistening with water if necessary.
• (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.).
• To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag.
• Filling Variations:.
• Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked.
• Mexican pierogies: (I made these up).
• 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome!
• Cheesteak pierogies: (I made these up too).
• 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.

PIEROGI DOUGH

Steps:

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.

PIEROGIES DOUGH

Steps:

• Cut margarine into the flour, then add the eggs, sour cream and water.
• Mix until the dough leaves the sides of the bowl.
• Wrap in plastic and chill for at least 30 minutes.
• Roll out thin on floured surface.
• Use a fairly large round cookie cutter to cut the shapes.
• Fill with your favourite filling.
• One of mine is garlic cheese potatoes.

UNCLE BILL'S PEROGIE DOUGH

Steps:

• In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
• Add baking powder and blend until incorporated.
• Add flour one cup at a time and whisk well the first two cups.
• Add the third cup and now mix using a large plastic spoon or a wooden spoon.
• Add the fourth cup and continue mixing with a spoon.
• At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
• Knead the dough until it becomes smooth and shiny.
• If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
• Break dough off into chunks and roll between your hands to the size of a golf ball.
• On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
• Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
• As you are rolling, the dough should stick to the rolling pin.
• When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
• Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
• Very lightly, dust the top surface ONLY with a bit of flour.
• Start rolling again, roll back and forth, then side to side to try and keep the dough round.
• The dough should now be sticking to the rolling surface and not onto the rolling pin.
• You will note that the dough does not "snap" back to a smaller round.
• Should this happen, just re-roll again.
• When finished rolling, the dough should be about 1/16-inch in thickness.
• Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
• Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
• Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
• Pick the Mini Form up and close it slightly.
• If necessary, push the filling down just a bit.
• Now fold the Mini Form completely shut and press tightly.
• Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
• Use the excess dough to form more dough balls.
• Open the Mini Form and the perogi should drop out easily.
• Set perogi aside until you prepare more.
• Continue to make perogies with the remaining dough.
• You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
• COOKING INSTRUCTIONS.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
• Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
• Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
• Remove with a slotted spoon into a bowl.
• The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
• The amount of perogies may vary depending on the size of Mini Form you are using.
• If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
• Add some finely chopped onions to the frying pan and sauté for 2 minutes.
• Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
• Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
• These perogies freeze well.
• After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
• Place sheet in freezer for at least 2 hours until perogies are frozen.
• Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
• The perogies will last from 6 months to 1 year when frozen.

NEVER-GETS-HARD PIEROGIES DOUGH

Steps:

• Beat eggs.
• Add oil.
• Add rest of ingredients to make a soft dough.
• Let stand 1/2 hour in a covered bowl.
• Use the filling of your choice.