Learn the ‘Art Of Pierogi’ by taking the first roll of the dough! This recipe takes 5 minutes to make, 10 minutes to rest and yields about 3 dozen pierogi wrappers depending on your preferred thickness of dough.
Menu
Learn the ‘Art Of Pierogi’ by taking the first roll of the dough! This recipe takes 5 minutes to make, 10 minutes to rest and yields about 3 dozen pierogi wrappers depending on your preferred thickness of dough.
6 cups of high grade flour
3 cups warm water
1 tsp salt
1 tbsp. oil
Start by adding salt and oil into a large mixing bowl. Next add the warm water. By adding the water you have mixed the salt and oil. Next, start by adding flour. I like to add 2 cups at a time and stir, until you’ve reached 6 cups.
The result is based on the look, texture and shape of dough instead of a general, ‘stir for 4 minutes. Stir until all the dry flour has mixed with water. Until the dough starts to take shape as a ball. Once stirring with a wooden spoon has become tedious, time to roll up your sleeves.
Dust your hands in flour to avoid the dough sticking. Sprinkle flour on the counter top. Start to knead dough on the counter top until it is not sticky to the touch. Over flouring is also problematic, so dust dough with flour as needed but not huge handfuls at a time.
When your happy with the dough. Let is rest for 10 to 15 minutes.
Always feel dough and decide if it is too sticky or dry and adjust ingredients. Remember that you add flour during the rolling process of dough. Let the dough rest. Place a tea towel over top of bowl for 10 to 15 mins. If you would like to use it the next day, store in airtight container and put in fridge.
For Fun: try replacing some of the water in recipe with beetroot juice, finely mixed spinach or turmeric to make the prettiest pink, green or yellow dough. Think breast cancer awareness lunch, Easter fun, kids lunches, or canapes.
HINT: the measuring unit you use for water can be used for flour. The ratio is 1:2. Water to flour. Always add double flours. Hence the 3:6. If you wanted to increase your dough yield, gradually increase salt/ oil.
