, I used a recipe from King Arthur 's website: Homemade Pierogi
This wasn't the recipe I used the first time; that one called for water and no sour cream. That one produced a very fragile dough that tore. This recipe is simple: flour, salt, egg, sour cream. Not authentic, from what I've read (it's the sour cream that does it). When first mixed, I was skeptical. It seemed like it would never hydrate throughout the ball of dough. I put it in the fridge for an hour, then left the wrapped ball on the counter for 1/2 hour or so before I started to roll it out. The rested dough was really easy to work. It was easy to fill. The recipe called for 2" circles.
My smaller cutter is 3", so I used that and got 27 pierogi.
Originally Posted by Kathleen
...CG, yours look great! Do you have a specific way to make them?
Well, most of the time my cooking method is read a recipe twice, pull out the ingredients, and hope for the best!
My first attempt was sad. The now-forgotten recipe I used produced a very fragile dough that broke instead of stretched when I was forming the pierogi. The dough from the recipe above ended up making a very workable dough. I didn't cry or swear once when making the little beauties. I worked with only half the ball of dough at a time, and covered anything (dough and completed pierogi) with a well rung-out kitchen towel so that the dough stayed moist. I also pinched the edges two or three times around because I thought it would look nice than fork tines. Not one dumpling leaked. Yay!