Nanas Pierogi Dough Recipes

PIEROGI DOUGH

Steps:

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.

SOUR CREAM DOUGH FOR PIEROGI

Steps:

• Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

NANA'S PIEROGIES

Steps:

• Mix the flour and salt in a deep mixing bowl.
• Add egg, oil and water to make a medium soft dough.
• Knead dough on a floured surface until the dough is smooth. Do NOT over knead dough or it will become tough!
• Divide your dough into two parts and cover them. Allow to set covered for at least 15 minutes.
• Prepare Filling: Boil potatoes until they are soft. Drain and return to pot.
• Melt butter and oil on medium heat, add onion and garlic and cook about 2 minutes. Just till onions are softened. Lower your heat and cook until onions are lightly browned or carmelized. Season with salt and pepper. ( You can add more butter while cooking to avoid the onions burning)
• Add onions once they are cooled to potatos. Then add cheese. Mash until all large potato lumps are gone and cheese and onions are blended into potatoes. Add salt, pepper and garlic powder to taste. Set aside.
• Prepare pierogies: Roll the dough out thin on a floured surface. Cut circles using a large biscuit cutter, or the mouth of a large glass. Place a spoonful of potatoe and cheese filling in each circle and fold over to make a half circle. Make sure no filling is near the edges. Press the edges together with your fingers to seal each pierogi. Making sure they are sealed well so filling doesnt come out while cooking. Put filled pierogi on a floured surface and cover with a tea towel to keep them from drying up. ( you can seal them with a little water & press down on edges with a fork to help keep them from coming apart while cooking)
• Cooking Pierogies: COOKING: Drop a few pierogies (about 6)into a large quantity of rapidly boiling salted water. (I add oil to the water to help prevent them from sticking together) Do not cook too many at a time or they will not cook correctly. Stir VERY gently with a wooden spoon to separate pierogies and to keep them from sticking to the bottom of the pot or each other. Boil for 3-4 minutes or until they are puffed up. Remove pierogies from water with a slotted spoon or skimmer and transfer to a colander to drain completely. Transfer to a deep dish, and generously add melted butter to prevent them from sticking.
• Serve with melted butter and fried onions To reheat: Pan fry in butter until browned and serve with onions or scallions, or deep fry and brush with butter before serving (I love them this way) Freezing:If you choose not to cook all the pierogies at this time, you can refrigerate uncooked pierogies for several days or freeze them for several months.

PIEROGI DOUGH

Steps:

• Mix all ingredients together lightly in bowl.
• Knead until smooth.
• Let rest, covered, 30 minutes.
• Using half of the dough at a time, roll out to 1/8 inch thickness.
• Cut circles with biscuit cutter or floured glass.
• Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
• Boil 5-8 minutes, until floating.
• Fry in butter until crisp.