Growing Chefs! Ontario Pierogi Dough
Pierogi Dough
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a medium mixing bowl, combine the flour and salt and mix well.
In a separate bowl, combine the sour cream and egg and whisk until combined.
Add the sour cream and egg mixture into the flour and salt and mix with a fork until combined. This mixture should look very crumbly. Add the water and continue to mix until a smooth dough forms, roughly 3 – 4 minutes. If the dough still seems dry and not smooth, add a touch more water. Alternatively, if the dough seems very sticky, add a small amount of flour.
Cover the dough and let rest for 30 minutes before rolling.
Get Cooking!
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.
Growing Chefs! Ontario Recipe
Pierogi Dough
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a medium mixing bowl, combine the flour and salt and mix well.
In a separate bowl, combine the sour cream and egg and whisk until combined.
Add the sour cream and egg mixture into the flour and salt and mix with a fork until combined. This mixture should look very crumbly. Add the water and continue to mix until a smooth dough forms, roughly 3 – 4 minutes. If the dough still seems dry and not smooth, add a touch more water. Alternatively, if the dough seems very sticky, add a small amount of flour.
Cover the dough and let rest for 30 minutes before rolling.
Get Cooking!
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.