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Old 03-27-2007, 06:48 PM   #1
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Pierogi Question

Hello everyone, I have made these pierogis many times now. My goal is to get the dough as thin as possible. Every time I make the dough, it has too much memory and will not stay streched out. So the pierogis end up being too thick and doughy. Anyone have any ideas on how to fix this? This is the recipe I use:
5 c flower
1 tb melted butter
1 tb salt
1 pint sour cream
2 whole eggs
1 egg yolk

I just mix all ingredients, divide dough in half and set in a warm, covered bowl for 10 min.

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Old 03-27-2007, 06:52 PM   #2
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I think you are putting to much fat and too much eggs.

Also read here: Perogies?/
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Old 03-27-2007, 07:10 PM   #3
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also, do not over knead/mix the dough, it will work the gluten too much and make things tough and "elasticy"
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Old 03-27-2007, 07:50 PM   #4
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And let the dough rest longer. Make sure the eggs are room temp too. That will help.
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Old 03-27-2007, 08:52 PM   #5
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KING ARTHUR FLOUR is the first secret that my Polish aunt, Stella, discovered. It's a miracle.

I just use 3 cups of King Arthur, 3T butter, a pinch of salt, and enough warm water until the dough is mixed with your hands and feels right. No egg or anything else. Stella said all that stuff makes the dough tough.

Cut in half and let REST under a towel for at LEAST AN HOUR. Roll out the dough to 1/4 inch. Use a rocks glass to cut dough into circles. Now, ROLL EACH CIRCLE a couple more times, into an oblong. Then fill.

To summarize: King Arthur's flour, rest an hour, roll out each small circle again.



Boiled for a few minutes till they float, then dry on racks.




Browned in butter and topped with fried out salt pork cubes. Some are filled with cheese, onion, and fried salt pork; some are filled with saurkraut and (rehydrated) dried wild mushrooms.

Served with wild mushroom borscht. We (well, I'm the only one left who does it now) hunt, pick and dry certain species of mushrooms I find in the woods. The way my Polish relatives have been making these things for generations.

Lee
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Old 03-27-2007, 09:48 PM   #6
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If the dough shrinks after you stretch it out, just leave it to rest a few minutes linger and it should be fine.
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Old 03-28-2007, 12:05 PM   #7
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Lee borscht sounds good. I love wild mushrooms. Vareniki/pirogy, or whatever else they called look good. I, personally like small ones, but my wife likes the big ones, like the ones in the picture.
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Old 03-28-2007, 03:36 PM   #8
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Why do your Pierogi look like empanada?
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Old 03-28-2007, 03:45 PM   #9
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Empanadas are in a pastry and fried though?
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Old 03-28-2007, 03:49 PM   #10
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Quote:
Originally Posted by Caine
Why do your Pierogi look like empanada?
Or is the question really ... why do empanadas look like pierogi?

Let's see ... you make a dough, roll it out, cut it in circles, maybe roll them out some more to get them thinner, put some sort of filling in it, fold the dough over and crimp it, then cook it ... call them empanadas, pierogi or pot stickers ... how different can a similar sized semi-circle of dough filled with a stuffing look?

However - I don't think this contributes anything to helping Brandon find a soultion to the original question/problem.

I have to go with CharlieD's thoughts - the dough is too fat.
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