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Old 04-28-2008, 01:08 PM   #1
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Talking Pierogi dough recipe?

Hi:
I'm finally getting more comfortable in my kitchen! Everyone is happy believe me! lol. Especially the hubby & kids!

I've even gotten brave enough to try making perogies on my own. They were suprisingly easy, if time consuming.

The only thing I didn't appreciate, was the dough was quite 'noodley' and chewy. My cousins who have made perogies since birth, have a wonderful soft opaque dough that is just delish!.

If anyone has a recipe that has more ingredients that eggs, flour and salt! I'd greatly apperciate it!

Thank you in advance everyone! And happy cooking!

Tntsmom

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Old 04-28-2008, 02:26 PM   #2
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I don't think you will find a true perohe dough that is more than eggs, flour and oil. Thats pretty much what there is. Folks were poor and the fewer ingredients they could use, the better. Here are two for you to look at.

Here's one.

And here is mine:

3 cups of flour
one egg in a measuring cup beaten, fill to the one cup mark with water, then add about 1/4 cup oil


Stir liquid into dry and mix until dough is smooth. Let it sit for at least an hour before you try to work it.

Roll it out to a bit less than 1/4 inch thickness and make your perogies from there. Good luck.
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Old 04-28-2008, 03:39 PM   #3
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I think Alix has nailed it. Pretty much just flour, eggs, oil, water, and salt. Very basic.
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Old 04-28-2008, 03:52 PM   #4
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Red face Thank you

Thank you so much!

My dad taught my mom how to make them, and we never had a recipe. Now that they're both gone, it's been a mission of mind to find something of Dad's to introduce my children too.

Tntsmom
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Old 04-28-2008, 05:19 PM   #5
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This is one can be used for both perogi and virtini (the Lithuanian version)

1 tsp salt
3 c flour
1/4 c shortening (Crisco)
1 egg

Work the shortening into the flour / salt mixture with your fingertips. Break the egg into a 1 cup measure and beat. Add enough water to make 1 full cup. Mix the wet into the dry. Put mixture on a floured board and knead five times. Place in a bowl and cover with plastic wrap. Let sit for about 5 minutes. Roll out, cut and fill.

If these don't quite have the right consistency you are remembering, try replacing the shortening with lard.
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Old 04-28-2008, 05:23 PM   #6
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Smile Thanx so much



Thank you so much!

I"l be giving this a try in a day or two and will let you know if this is the one!
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Old 04-30-2008, 06:04 PM   #7
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Here's a link to my post in an earlier discussion on the same subject. Pierogi advice needed

My Polish Aunt Stella maintained that eggs "toughened" the dough, so I omit them, as she did.

The King Arthur's flour is the key, though.

Lee



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Old 04-30-2008, 06:14 PM   #8
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Smile

Oh, thank you!

I'm drooling as I see those pictures! I hope to one day aspire to the 'prettiness' of yours. Mine are kinds of all over, but not as bad as when I first started.

I'll let you know my out come!

TNTS mom

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Old 05-01-2008, 08:19 AM   #9
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Another tip is to form larger-than-walnut-sized balls of the filling ahead of time. Line them all up on waxed paper, all of them.

Then one at a time, plop a ball into your oval of dough (I slightly roll out the cut circles into more of an oblong shape), wet one edge of dough, and press the edges shut with your fingers. The filling sort of flattens to the shape of the pierogi as you press.

Lee
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Old 05-01-2008, 09:34 AM   #10
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Wow...those pics just sold me on trying these. Thanks alot!
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