Old Fashioned Sour Cream Kluski Dough Noodles Dumplings Pierogi Dough Food

SOUR CREAM DOUGH FOR PIEROGI

Steps:

• Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

SOUR CREAM PIEROGI DOUGH

Steps:

• Gather the ingredients.
• Combine flour, salt, sour cream , egg, and water in a large bowl.
• Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
• On a floured work surface, knead the dough for 3 or 4 minutes until elastic. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

PIEROGI DOUGH WITH SOUR CREAM (2-INGREDIENT)

Steps:

• Tip four cups of flour onto your work surface, make a shallow well.
• Add sour cream in. Mix until combined - with your hands or with an electric mixer.
• If the dough feels too sticky to handle, add more flour.
• Dust both hands with flour and start kneading to form the dough.
• 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.
• 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.
• 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.
• Continue until you're out of pierogi.
• Serve with melted butter or another topping of your choice.
• If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.

OLD-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

KLUSKIES (POLISH POTATO DUMPLINGS)

Steps:

• Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
• Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
• Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

OLD FASHIONED ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.