Pierogi Dough With Sour Cream 2 Ingredient Recipes

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.

SOUR CREAM PIEROGI DOUGH

Steps:

• Gather the ingredients.
• Combine flour, salt, sour cream , egg, and water in a large bowl.
• Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
• On a floured work surface, knead the dough for 3 or 4 minutes until elastic. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

HOMEMADE PITTSBURGH PIEROGIES WITH SOUR CREAM

Steps:

• To prepare the pierogi dough, mix together the flour and salt.
• Beat the egg; add all at once to the flour mixture.
• Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
• Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
• Each batch of dough makes about 12 to 15 pierogies, depending on size.
• Roll the pierogi dough on a floured board or countertop until 1/8" thick.
• Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
• Rinse in cool water and let dry.
• Saute chopped onions in butter in a large pan until onions are soft.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream for a true Pittsburgh pierogi meal.
• Potato, Cheese & Onion Filling:
• Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
• While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
• Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
• You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
• Let the potato mixture cool and then form into 1" balls.

PIEROGI DOUGH RECIPE

Steps:

• Sift flour and salt together onto a work surface. Make a hill with the flour and form a hole. Pour the water in a thin stream and work in the flour. Mix well and knead until smooth. Rest under a bowl for 15 minutes. If you want to use eggs in this recipe, break two eggs into a measuring cup and add water to equal 1/2 cup. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. water or milk called for) to make a more tender pierogi. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments. Roll dough thinly as you would pasta dough (a pasta machine may be used). Cut out circles. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal. The pierogi will be the shape of a half circle. If pierogi are not sealing well, paint the edges with beaten egg white or water. Pierogi may be filled with a mashed potato and onion or leeks mixture, soft cheese mixture or a cabbage mixture. Cheese Filling: 1 lb ground Farmer's Cheese (dry cottage cheese) 1 egg 1 egg yolk salt and pepper, to taste 1 tsp. sugar (optional) Sweet Cheese Filling: 1 lb ground Farmer's Cheese 1/2-1/2 c. sugar (scant) 1 egg 1 egg yolk 1/2 tsp. vanilla extract pinch of salt Potato Filling: 1 1/2 lbs mashed potatoes, cooked and cooled 2 onions, finely minced and browned in 2-3 tbsp. butter 1 egg 2 tbsp. bread crumbs (optional) 2 tbsp. chopped chives, scallions, leeks or green onions Note: The onions may be browned in lean salt pork or bacon. Combine mashed potatoes with browned onions and other ingredients. The eggs and the bread crumbs may be omitted. Cabbage Filling: Shred 1 small head of cabbage, cover with boiling water and heat on high heat for 3 minutes. Drain. Cover again with boiling water and simmer for 20 minutes. In a skillet, brown 1 chopped onion in 3 tablespoons of butter until tender and lightly colored. Stir in cabbage to mix, add salt and pepper, to taste. Simmer, covered, until tender, then uncover and continue to cook over low heat for a few minutes until moisture evaporates. Press out excess moisture using a sieve or squeeze dry between clean paper towels. Pulse in a food processor of finely grind the mixture. Optional seasonings: 1 teaspoon fresh chopped dill or 1/4 teaspoon crushed caraway seeds. 1/2 lb. sliced fresh mushrooms may be added to the cabbage. Cooking the Pierogi: After pierogi are filled and sealed, boil them in salted water for 10-15 minutes, or until they rise to the surface and are cooked through (try one to see exactly how long it will take to cook through as this will vary due to size and other conditions). The pierogi may be served as is with a little melted butter, or they can also be browned in a little butter before serving. Leftover pierogi are best browned or steamed the next day.