"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Thread Tools Display Modes
Old 04-04-2009, 03:47 AM   #1
Assistant Cook
missyk's Avatar
Join Date: Apr 2009
Location: San Francisco
Posts: 1
Question on Pierogi dough

Hey All

First timer to this site. My fiance and I were making Pierogi last night (Polish style). My fiance can not understand why her dough is very heavy and is very difficult to roll. In Poland, she had no problem making them since it comes out more soft and tender. She is doing the exact way here in America but she is not getting the same results. The dough is hard and not easy make.

Can it be the flour brand?

This is what she uses:
Warm Warm
2 Eggs

We would appreciate anyones help. Thanks again



missyk is offline   Reply With Quote
Old 04-04-2009, 08:10 AM   #2
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,861
I take it warm warm is warm water. lol
I would "guess" it is the difference in flour. She use all purpose flour or a bread flour. maybe are flour has more gluten in it then in poland,
Maybe make a new batch and add flour little at a time till it comes to the texture she is use to.

Just guessing , I hope this helped some. I sure someone will have a more detailed answer for you

One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 04-04-2009, 09:25 AM   #3
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Did you let the dough rest before rolling it? I find that is the most crucial step when I make peirogi.

Also, more specific amounts to your recipe would help us to troubleshoot. I suspect letscook is right that there is too much flour being used.

I use:

1 egg in a measuring cup and fill with water to 1 cup and stir til egg is well beaten and a couple tbsps oil
2-3 cups flour

So for 2 eggs you would use a 2 cup measure, and have about 4 cups of flour. Is that approximately what you used?
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 04-04-2009, 09:39 AM   #4
Senior Cook
smoothseas's Avatar
Join Date: Dec 2008
Location: Is that a Marshmallow Peep? *num-num*
Posts: 119

I'll admit, I now 'cheat' when making Pierogi. I started using wonton skins. By the time you sauté them in butter and add a healthy dollop of sour cream, you can't even tell the difference.

And, the time it saves is well worth it.
smoothseas is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:16 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.