Sour Cream Dough For Pierogi Food

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.

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.

PIEROGI DOUGH

Steps:

• Mix all ingredients together lightly in bowl.
• Knead until smooth.
• Let rest, covered, 30 minutes.
• Using half of the dough at a time, roll out to 1/8 inch thickness.
• Cut circles with biscuit cutter or floured glass.
• Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
• Boil 5-8 minutes, until floating.
• Fry in butter until crisp.

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.

HOMEMADE PITTSBURGH PIEROGIES WITH SOUR CREAM

Steps:

• To prepare the pierogi dough, mix together the flour and salt.
• Beat the egg; add all at once to the flour mixture.
• 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). You can use a food processor with a dough hook for this, but be careful not to overbeat.
• 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.
• Each batch of dough makes about 12 to 15 pierogies, depending on size.
• Roll the pierogi dough on a floured board or countertop until 1/8" thick.
• Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
• Rinse in cool water and let dry.
• Saute chopped onions in butter in a large pan until onions are soft.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream for a true Pittsburgh pierogi meal.
• Potato, Cheese & Onion Filling:
• Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
• While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
• 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.
• You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
• Let the potato mixture cool and then form into 1" balls.

TRADITIONAL PIEROGI DOUGH

Steps:

• I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
• To stuff pierogi:.
• * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
• Roll out some dough on floured surface until about 1/16� - 1/8" thick.
• Cut out circles.
• Put a heaping teaspoon of your filling into the middle of your dough circle.
• Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
• Then pinch the edges together. Be very careful not to puncture the dough.
• Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
• Don't have the water boiling too vigorously while cooking the pierogi.
• GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
• Take out the pierogi and let dry.
• Note: the pierogi do freeze well.