missyk
Assistant Cook
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:
Flour
Salt
Warm Warm
2 Eggs
We would appreciate anyones help. Thanks again
K
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:
Flour
Salt
Warm Warm
2 Eggs
We would appreciate anyones help. Thanks again
K
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