There are two ways of making the pierogi dough – with or without an egg. Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg. Nowadays though, many home cooks experiment with the ingredients. I think it’s more an American or Russian/Ukrainian ingredient. Personally, I’ve never heard of such pierogi dough ingredient and don’t know anyone who is making pierogi with it (at least in Poland). I’ve seen some recipes that call for sour cream.Salt – also the dough should be seasoned, not only the filling.I’m using butter for its taste but any vegetable oil will also work. Fat – you could make the dough without it, but it really makes the dough perfect.Cold water will make the dough harder to roll out and it will be more difficult to shape the pierogi. ![]() Too hot water will make the dough a little bit more chewy and sticky. You should warm the water with butter until they are very hot, but not boiling (temperature around 80-90 ☌ / 176-194 ☏, that is when the water starts to move and steam).
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