Pierogi Dough
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Loading... - Anton Schmidt
- 29 Sep 2022
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This is a pretty classic pierogi dough recipe. Made without any additions like sour cream, boiling water or tons of butter into the dough. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. In the old country, when times were tough, they used what they had. Sometimes ingredients were scarce.
EASTERN EUROPEAN DUMPLINGS
What we call Pierogies or Perogies in English come from the Polish word Pierogi. Vareniki (вареники) are popular in Ukraine and Russia and across the former Soviet Union. Pirohy are popular in Slovakia, and Derelye are enjoyed in Hungary. Uszka are meat filled Polish dumplings. Pierogis are very popular in Poland when served on Christmas Eve dinner.
DUMPLING RECIPES USING THIS DOUGH
Vareniki - moon shaped dumplings stuffed with Tvorog
Potato Pierogi - classic stuffed with mashed potatoes and cheddar
Pelmeni using a Mold - an easy Pelmeni recipe with octagon shaped dumplings
Pelmeni (Siberian Ravioli) - classic Siberian with beef and onions
Manti - Uzbek steam dumplings with beef and pumpkin
INGREDIENTS
4 cups flour (plus ¼ cup extra flour for kneading)
2 small eggs
1 cup lukewarm water
1 teaspoon salt
1 tablespoon oil
PIEROGI FILLINGS
Pierogies are filled with sweet or savory fillings. Read More...
