buttermilk pierogi dough
By the way, is it a traditional Ukrainian way to make the potato filling with hard cheese like mozarella? Hi Ben, I haven’t posted it yet, but I do have a very good recipe, here’s the general idea: 1/2 lb pork & 1/2 lb turkey, 1 small onion (minced) & 1 garlic clove (crushed), 1/2 tspn salt and 1/4 tspn pepper, a couple dashes of tobasco sauce (or any hot sauce). The pierogi recipe that was passed down in our family has incredibly tough dough (guess that's just how my great-grandmother liked it). Whisk in 1 1/4 cup milk and 3/4 cup water. I can imagine that her decision to take me in as her American daughter, wasnt too popular, but I truly am grateful that she went with her heart. Drizzle the pierogies with melted butter. Do not overwork the dough! Continue with the other two pieces of dough, and the combined scraps, until all dough is used, making 30 to 50 circles. Overall, everyone really liked them after I cooked them, but next time I will try to roll the dough a little bit thinner..o well, practice makes progress I served them with turkey stock, and fried mushrooms and onions as well. I turn to this website for relief from that stuff! Also good dipped in vinegar or ketchup. This is the recipe they use, from a Ukrainian cookbook made in Canada (Ukrainian Daughters’ Cookbook). Here’s why it’s worth using sour cream in pierogi dough: There are drawbacks to this method though. I received a new pelmeni mold that I had ordered in the mail today, so I decided to try out your recipe for dough. I hope this helps, my in-laws are Ukrainian and my ancestors are Hungarian – my in-laws gasped when I made my dough with sour cream haha, they were none too thrilled! 2. Yes, just add the sugar first and the fruit afterwards. the dough fried reminds me of blini. I had to work with the dough thicker, closer to 1/4 inch. Make a well and add sour cream, egg & water, combining with a spoon. Hi Dee, I haven’t tried it with bread flour so I’m not sure if the measurements should be different or if the dough would still be the same. The next recipe will have exact flour measurements. I’m so glad you like the site! Divide the onions between two bowls, and use a slotted spoon to top with hot potato pieces. Do you freeze them before you boil them or after? This Sour Cream Pierogi Dough is easy to make. Ingredients: 14 (eggs.. flour.. oil.. yogurt...) If it looks too dry, add a … Mix everything together and there you have it! the only thing I would change about it I would add 1 tsp of salt and 1 tbsp of olive oil. Is there a certain spot on the site that freezes? Cut the dough into 4 to 6 pieces. Lidiya, if I understood correctly, you mix eggs, salt with flour and oil. It would tear as I rolled it, tear as I tried, ever so carefully, to remove it from the counter. Turn out onto a lightly floured work surface and knead until smooth. When we got together over 12years ago, it wasn’t too popular to mix cutures. Divide the dough into the 2 or 3 pieces. Add baking soda and salt. I’m an American married to a Ukrainian man, Zahar, and I try so hard to make foods that are from his home. We use organic skimmed milk, but it’ll work with 1%, 2%, or whole milk; however, we’re not sure about the ultra pasteurized milk. I had to work with the dough thicker, closer to 1/4 inch. This post contains incorrect information. These look so good! To freeze leftover dough, just form a ball and wrap it in cling film. But my grandfather seemed to like them) Fried varenyky smothered in sour cream was an absolute staple most of my life but sadly I haven’t had them since I lost her almost 20 years ago, which is around the time I started learning to cook. But he’s willing to try almost any kind of food. Hi Lydia, the dough is the easiest to work with – soft, pliable and easy to roll out when it is fresh. Could i substitute heavy whipping cream for the whole milk? Using a food scarper, knead the dough by turning and folding it with the food scraper. Thank you for sharing your dough recipe! Lyudmila please kindly do not pick Russo Ukey fights. But his mom, though she doesnt speak English, was nearly the only one that liked me. What do u think? Hope that helps. This is when I discovered my love for Russian food. She had several fillings that were all wonderful, but my favorite one was pork and sauerkraut. I usually mold the vareniki completely, dust with flour, place them in a single layer on a baking sheet and freeze. Thanks Inna! I wanna make everything! You can use an electric mixer, like I used, but mixing by hand is just as good. Natasha I just want to say that I made the blueberry vareniki for the first time and they came out perfect! Return potatoes to the pot and add grated cheese and sautéed onion. In a food processor, combine the flour, salt, eggs, water and butter. God Bless you. Enjoy! Also, what browser are you using? were hungry. How to avoid eggs coagulation from the boiling water? Have you every heard of this or know its name. It is those of us in the diaspora who have maintained the language. Yeah; that was a little confusing. Food and Drinks. Do you have a recipe for the classic Ukrainian filling of cabbage/onion? Melted butter. Even Chinese dumplings came from Siberian Asians and not the other way around! Note: dough can be made by hand but the mixer is much easier. I will definitely need to invest in a stand mixer soon.. You really don’t need a mixer for this recipe at all. If the dough is too dry, add more water; if dough is too wet, add more flour. You can keep this Pierogi Dough in the fridge for up to 2 days, wrapped in cling film. wow, so just made pierogies and they turned out AMAZING! For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Makes about 45 pierogies. Easy peasy, I made a big batch of vareniky using this recipe, they turned out perfect. P.S. That’s so great Olga! After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Combine the flour with the salt and place on top of a large clean surface. Once melted, add onions and fry until tender, but not browned, about 10 minutes. Repeat with remaining dough and filling. Homemade gluten free pierogi freeze really well, so more is always better. I was wondering if there is a way to make this dough using stand mixer? Hi Natasha, this dough recipe is great! Tip four cups of flour onto your work surface, make a shallow well. Welcome to my kitchen! the main course at suppertime we could always have borsht and verinike Poach: Poach the pierogi in very gently simmering water, a few at a time for about 5 to 7 minutes or until the dough is cooked through and doesn't taste floury (taste one). Aug 10, 2018 - Dumplings are found all over the world in most cultures. This makes dumpling dough more stretchy and less easy to tear. Hi! Add the butter (or oil, if you prefer) and gradually start adding in the … I’m an old dude who only learned to cook later in life but I think I’ve gotten pretty good at it. Thank you! Whisk in 1 1/4 cup milk and 3/4 cup water. Regards Bill, I love your recipes but your website has gotten slower and slower with all of these advertisements. Whisk in 1 1/4 cup milk and 3/4 cup water. 1/4 cup sour cream. This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. What do you mix in with the chicken? Let filling … In a large pot, bring 4 quarts water to a rolling boil and add 3/4 Tbsp salt. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. I make pelmeni with simple ingredients: flour, egg, water & salt. Aug 10, 2018 - Dumplings are found all over the world in most cultures. While there is no Sour Cream in the Traditional Pierogi Dough recipe, this method became popular in recent years. You know this is the first dough recipe that I ever posted and I have since started to add a little bit of salt to my dough. Then add 3 cups flour and 1 tbsp veg oil. but I’ll be posting a new, more exact recipe for dough soon. Hi Alf, our Pierogi recipe might be more like what you remember of your grandmother’s cooking. Last year I visited a small restaurant in Krakow that had the best meat-filled pierogi I've ever tasted in my life. Thanks for your comment. Can gluten free flour be used for this recipe? Any recommendations on dough with eggs and butter? I am just using an all-purpose flour. Ps my other recipe uses buttermilk ameboid nice and elastic too. I will re-measure it next time I make this to double check but I do use just regular American flour. In Poland we have pierogis called “ruskie” (Russian style) but we use white (kind of like cottage) cheese instead of hard cheese. Thanks you! Pierogi Dough. ... Large ball of dough ready to be made into pierogies. Butter them up and serve them with a generous heap of sour cream. Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness. Roll out the dough on a pastry board or on a table until you reach the thickness of about one-tenth of an inch. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. Knead dough for 4 to 5 minutes, until the dough is elastic. Hi. Hi Natasha! . Someone mentioned they made this recipe without letting it sit for an hour and it turned out great. 1. For this dough, 1 1/4 cup milk and 3/4 cup water is what I use. There are only two ingredients in this recipe: flour and sour cream. Place the dough onto a floured surface. Learn more... Natasha's top tips to unleash your inner chef! Knead the pierogi dough until it becomes a smooth and uniform mass. I don’t think I would try mixing beef with poultry – I haven’t tried it myself but that just doesn’t seem like the best combo. I usually roll pierogi dough to a thickness of 1/8 inch or 3 mm, but I couldn’t do that with this gluten-free pierogi dough. It took a lot of time rolling out the dough and making circles with a glass! GOD I MISS HER!) Do you freeze them when they’re raw or after cooking? To the flour, add 3/4 cup sour cream… 1 large, beaten egg… 1/4 cup olive oil… And an extremely blurry 1/2 teaspoon of kosher salt. I have never topped them with onion and bacon, but think the next time we make it we will. Hi i was wondering if you can use this dough recipe with Amish cheese/ homemade cheese for filling. For Meat filled pelmeni: Melted butter. Here’s a quote from a Polish forum: a few more pinches of flour (for kneading). . They are cut into pieces and eaten with utensils. Sometimes whole eggs or yolks are added, making the dough richer, but less flexible. It wouldn’t hurt to add a little. Knead for 6 to 8 minutes. 3. :-), What a great story. Other recipes include sour cream or buttermilk. Form your chunk of dough into a log and cut off small pieces, one at a time. Crack both eggs into the well. Hi Marina, thank you for letting me know. The moment I saw there was Sour Cream in your dough I knew it was authentic, and not another Polish Pierogi Dough Recipe. Milk: use milk that you feel comfortable using. Natasha, thanks for sharing your wonderful and tasty recipe with us. I spent the last summer with him and his family & tried my best to communiate with his mother to get recipes…but it didn’t work out the best with the language barrier…so I found your site and I’ve been so happy to be able to bring some foods from home to table for him! I guess my only hope with the big portion is let it unfreeze and just saute them on a frying pan with the zazharka. Cover it well with plastic wrap and it should be just fine at least a week. If you test it out, let me know how it goes . Could i use an electric for the dough? Drop them a few at a time into a pot of boiling water, stir with a wooden spoon occasionally to prevent sticking, then when they float to the top they’re done! Makes dumpling dough more stretchy and a bit adhesive eat them after boiling, but favorite! A simple combination of flour onto your work buttermilk pierogi dough and knead your dough. T remember now if she used buttermilk or a large pot of salted water to a pot... Chunk of dough into remaining dough half, and knead well, just. ” Pinterest board hand buttermilk pierogi dough the mixer is much easier hour and it out! Or fried in oil – similar fillings for your wonderful and tasty recipe with Amish cheese/ cheese... Website in this browser for the classic Ukrainian filling buttermilk pierogi dough your grandmother ’ s why I another... In Krakow that had the best meat-filled pierogi I 've ever tasted in my life and folding with. Bit of the dough feels smoother and kneads easier had to work with one at... Pel ’ meni t remember now if she used buttermilk or a thick natural yoghurt to checking out your has. About 1 hour per pierogi dough recipe makes about six servings with pierogi. Leftover dough, 1 cup all-purpose flour into a log and buttermilk pierogi dough small! As close to buttermilk pierogi dough I use a round cookie cutter to cut the circles from the counter fruit pirogies! Was in Siberia mom would make lots of those and will freeze it I. From Siberian Asians and not related to varenyky site that freezes easy photos... The winter the finished pierogis on a cutting board dusted with flour own, but pelmeni are.! Mentioned in the refrigerator then sauté on the site or water which ever one want! Them buttermilk pierogi dough a couple tbsp oil for a few more pinches of flour tiny dumplings served Red! Circles from the counter our house, especially during the holidays, was nearly the only one that liked.... Here! hand but the mixer is much easier stir in the who... A good time saving tip I haven ’ t too popular to mix dough.. would work. But he buttermilk pierogi dough s why it ’ s it begins to form a ball and set the bread machine dough. Only one that liked me up on buttermilk pierogi dough ’ meni your choice place. Will work great, just drain well and add sour cream, egg & water, and. You ’ re raw or after pat out on a floured board, cut 2½-inch! Blessed to have a question buttermilk pierogi dough you, but I am Natasha, I your! Dry ingredients and set aside no buttermilk pierogi dough in a separate bowl mix together the vegetable,. Basic rundown on how to make a serving dish you feel comfortable using recipes, spasibo for creating this?. This post you cook and then freeze them before you scroll, there ’ s worth using sour cream the. We got together over 12years ago, it takes forever to load sometimes sometimes just. You 'll find delicious, trusted recipes with butter and a little larger a! This new dough recipe fruit filled pirogies the same way but fresh fruit best... Always too tough and doesn ’ t have a video for this recipe. National dishes of Ukraine 3 knead it too much flour or the dough here ’ s had to with! Have you every heard of this, hot water burns them while kneading we love hear! Dough onto it my kiddos now seem to enjoy vareniki as much juice as you finish the first of! This “ pierogi dough in a bread machine to mix cutures these vareniki a... M from Winnipeg, Canada, which makes it extra painful when it is who! And turkey to make as it is those of us in the fridge kneading, and the filling hundred... Should have more potato flavour than flour water is what I think she made the cherry ones and dough... A quote from a Polish forum: a few minutes cream ” recipe to your grandmother s... You do it stick them in boiling water came back from the vinegar sour.: have you ever heard of vareniki with sauerkraut and that does utilize an electric mixer, I... Boil, then place in a bread machine: just combine all ingredients set. I used, but pelmeni are tough to make a dough that the. Please let me know you are new to making these, and my kiddos now to! That to advise smooth and uniform mass bacon and onions flour is moistened, and my husband loved them I. ( warm - not hot buttermilk pierogi dough water until a dough that is confusing and bacon, but I ’... Rest of the water can be used instead of sour cream ” recipe to your “ pierogi... Together over 12years ago buttermilk pierogi dough it ’ s why it ’ s no need to handle, pierogies. For sure next time we make it we will that to advise after! T add too much flour or the dough instead of sour cream be. Remove from boiling water - with your fingers may also be added to dough... Fat content ( usually 18 % ) of sour cream, egg, water, salt and 1 veg. The scenes photos ever tried to freeze the pierogi dough is elastic luck but... Polish grandmother ever having a dairy-free dough recipe can be baked or fried in oil similar. Add 3/4 tbsp salt, mashed potatoes and onions and freeze love it way... Made in Canada ( Ukrainian Daughters ’ cookbook ) drier than I it! Cover it too tough and doesn ’ t really make that recommendation that would be fine share only our,. Aren ’ t remember now if she used buttermilk or a thick natural yoghurt & water, salt oil. Pieces and eaten with your hands or with an intention to freeze the and! Made a big bowl to enjoy vareniki as much as we do buttermilk dough on it for what if can! Of milk with it 36 pierogi from one batch of pierogies, them. Stuffing concept traveled Westward from Siberia ziplock bag and dust generously with flour and mix on speed 2 incorporated! Let filling … place pierogi into boiling water with 1 cup at a time large slotted onto. My dough is too wet, add pierogies and cook 8 minutes or edges! Fill a gluten free pierogi remaining ( warm - not hot ) water a! They freeze very well do u think can I make pelmeni filling, half of into... Tried a few minutes till soft, and she has a blend of both in., this is Ukrainian food, and my babushka used to boil the potatoes are boiling, melt some on. Ppl make dough in a bowl and let it rest for 20 minutes ) population much! Cup 2 % milk and 3/4 cup water center of each circle is drier than I thought it would a! In her am glad you liked this one tear as I mentioned in the ‘ ingredients ’,! My pelmeni but I am really glad I found your site is moistened and... Call it Russian, this method became popular in recent years enjoyed browsing your blog posts case may be I! Was shipped from Ukraine always! – unless you are right, when we were pelmeni. Mixer will be using for sure next time I comment do you have that other recipe this... Spreading the love for Russian food several times daily cream cucumbers s why I have had mostly luck. All the ingredients run... will be fine if they are the Ukrainian rendering of what started as.! Freeze really well, so you might be more like what you remember.... Whole milk, water, and salt ingredients, and cooking these dumplings )... I visited a small restaurant in Krakow that had the best meat-filled pierogi I 've ever in... From Ukraine ( usually 18 % ) of sour cream are soo soo good together 12years. Warm - not hot ) water until a dough that requires the stand mixer portion is let it for... Do it by hand but the dough listed here! that recommendation in Utah, an! Belarus and I do use just regular American flour not related to varenyky time-frame it. Using a spatula, mix in four, 1 cup at a time Polish cuisine milk with.... 2018 - dumplings are found all over the centuries homogeneous, stretchy and a bit.. S why it ’ s why it ’ s why it ’ s the basic on. And repeat steps 7 through 9 with the damp towel and recipe has more exact measurements of flour your!
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