If you don't already know a pierogi is basically a dumpling, its origins are from Poland. It's an unleavened dough that is first boiled and then can be fried or baked. Tradition fillings are potato, cheese and onion. I made mine with a basic potato filling with cheese. It turned out lovely and even my girls loved them.
They are a little time consuming to make and this particular recipe makes a huge amount. I'm not sure if the recipe can be halved, but I don't see why it couldn't.
Sour cream and eggs whisked and slowly pouring the milk and water, with a little help from my 4 year old...
I've turned out the dough onto a floured surface. It's sticky at this stage, knead until dough comes together and no longer sticky, will take about 8-10 mins.
Once you've kneaded for about 8 minutes it comes together beautifully. Cover and allow to rest for an hour. Just cover with an inverted bowl.
1 large egg, lightly whisked
2 tbls sour cream
1 cup whole milk
1 cup water
5 cups flour, plus more for dusting
Cornmeal for dusting
To make the dough, whisk together the egg and sour cream, pour in milk and water. Once combined, stir in flour, 1 cup at a time.
Dough will be sticky, turn out onto lightly floured bench and knead adding more flour as you go. Knead until dough is elastic and not sticky, about 8-10 minutes. Cover with an inverted bowl and allow dough to rest for an hour.
Once rested, cut dough into 4 equal pieces. Roll out 1 piece of dough on a floured surface to 1/8 inch thick. Keep other pieces of dough covered so it doesn't dry out. Cut out circles using a 3-inch cutter and fill with your favorite filling.
Bring a large pot of salted water to the boil and drop pierogi into water. They will sink to the bottom, allow to come to the surface and cook a further 2-4 minutes.
Enjoy!
Recipe adapted from Martha Stewart
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