No Egg No Dairy Pierogie Dough Food
NO EGG, NO DAIRY PIEROGIE DOUGH
Taken from the on-line Eastern European cooking site, recipe by Barbara Rolek. I use a food processor to mix-up the dough. Easy! I also use this dough for potstickers.
Provided by Clevergirl7
Categories Low Cholesterol
Time 45m
Yield 30 pierogies
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
- On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Roll, cut, fill, and cook pierogies.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
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- Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
- Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore.
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