There are many recipes for pierogi dough. They are very similar to each other, often they differ only in small details, which usually concern the amount of ingredients used. The basis of any pierogi dough is flour, water and a little grease. Butter or any type of oil can be used as grease. It is also worth adding a little salt to the dough as well, although it is not a must.
And what about eggs, should you add them or not? I have noticed that there are two schools of making pierogi dough: one that uses eggs in the dough and the other that doesn’t add any. For example, my mother makes the dough with an egg, and always adds one, regardless of the amount of flour used. Adding an egg to the dough will make it tougher. There is no need to worry that the dough will fall apart without the egg, as it will not happen.
The perfect dough for pierogis should be uniform, soft and flexible. Such a dough is obtained by adding very warm, almost hot water to the kneaded dough. However, be careful not to burn yourself if you knead the dough with your hands and not with a food processor. At the beginning, you can use a wooden spoon and use it to mix the ingredients, and use your hands only later.
It is worth setting the dough aside for a few minutes to “rest”. This will help the dough become more elastic and soft.
Ingredients for pierogi dough.
- 400 g all-purpose flour + a little for dusting the dough
- 1 teaspoon of sunflower oil
- 250 g hot water
- 1/2 teaspoon of salt
How to make pierogi dough.
You can prepare the dough on a pastry board or with a food processor – I chose the second option.
Pour the sifted flour and salt into a bowl, add hot water and oil. Mix and knead for 10 to 12 minutes.
If you are making dough on a pastry board, make a mound of flour with a hollow in the center. Add salt and oil to the well and gradually pour very warm water in it. While mixing the ingredients in the well, scoop up the surrounding flour with your hand or a knife. Combine the ingredients then knead the dough with your hands for 12 minutes. If the dough sticks to your hands during kneading, lightly dust them with flour and continue kneading. Try not to sprinkle the dough with flour directly and use as little of it as possible during kneading.
Put the kneaded dough for 20 minutes in a bowl covered with a kitchen cloth. If you knead the dough on a pastry board, put the finished dough into a bowl and cover it with a cloth.
Good to know when making pierogi dough.
As I mentioned, I prepared my dough with a food processor. I did not sprinkle the dough with flour at all, because when I was making the dough with a food processor, I had no such need. When mixing and kneading the dough with your hands, you will definitely need a little flour to sprinkle on your hands from time to time. I used a little flour to sprinkle the dough during rolling when I was making the dumplings. I rolled out the dough as thin as possible, about one millimetre thick.
When making the pierogis from the dough, work only on one part of the dough at a time. Leave the remaining dough in a bowl or on the pastry board, but be sure to cover it with a cloth. Otherwise, the dough will dry out and become hard to stick together.
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