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.
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.