When making dessert pierogi with sweet filling, half of the water can be replaced with whole milk. Hi Natasha! Hi Nadia, that should work fine but it might work better with skim milk using 1/2 cup water and 1 1/2 cups skim milk. If we weren’t fussy about I appreciate the fast response! Do you possibly use Canadian flour? Sift flour into a medium bowl. While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. I’ll have to try your modification. Can I have some? Using a spatula, mix in four, 1 cup at a time. 6. That’s very cool! Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth. Hi Natasha! Have you every heard of this or know its name. The filling was exceptional on its own, but the dough … Now mix everything together. Then add 3 and 1/2 cups of flour and the salt. Put flour & salt in the bowl; Add melted butter or margarine, milk, eggs & sour cream; Mix together into a dough that's easy to handle; Knead into a little ball. Are you usually looking on Mobile or Desktop? For those of you who don’t know, I grew up in Chicago which has … We love to hear from … Cover the dough with a cloth or a large bowl. Sprinkle with a little paprika and serve with sour cream. Hi Vanessa, I have not tested that to advise. Anyway, as a kid my beautiful Ukrainian grandmother (although she swore she was Greek but was born and raised in the Ukraine) would make us varenyky, pyrizhky, borscht and other traditional dishes. I’m so glad you like the site! Then season with salt and pepper. I turn to this website for relief from that stuff! This makes dumpling dough more stretchy and less easy to tear. Combine dry ingredients and set aside until ready for use. I would recommend using it after it is made. Step 1, Beat egg, milk, water and salt in a bowl. Make sure your onions aren’t too moist after being caramelized, as you’ll have more than enough moisture in your pizza from the mashed potato already, and you don’t want to saturate the pizza dough and make it all soggy. Thanks for sharing your version Cricket and give onion/bacon a try, you won’t be disappointed :D. My maternal family, also were Doukabours and we used primarily dry cottage cheese although potatoe and cheese was also popular around the house when I was a child at the farm. Save my name, email, and website in this browser for the next time I comment. Pierogi Dough with Sour Cream goes well with any kind of stuffing. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). , So glad you enjoyed them. 1/4 cup sour cream. I happened upon your website by chance. I can’t wait to try it out but I don’t know how to do the filling. Wrap the dough in plastic wrap and … When needed, thaw it in the fridge overnight. I have had such a hard time finding true russian recipes, spasibo for creating this site! I’m an old dude who only learned to cook later in life but I think I’ve gotten pretty good at it. Cover it well with plastic wrap and it should be just fine at least a week. it takes forever to load sometimes sometimes it just freezes. 4 tablespoons unsalted butter, at room temperature. Ready to give it a go? Stir with a stout spoon or wooden spatula until the flour is moistened, and a shaggy dough … Once they are frozen, transfer them to a large freezer-safe ziplock bag and dust generously with flour. The refrigerated buttermilk biscuits from a Grocery store are also great for use as a dough for pierogi. Can gluten free flour be used for this recipe? I’m from Winnipeg, Canada, which has a large Ukrainian (and probably Russian too :~> ) population. This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. If you tried making homemade pierogi before, but you struggled forming the dough – this recipe is for you! FREE BONUS: 5 Secrets to Be a Better Cook! Hi! Welcome to my kitchen! You are awesome! these look great! You can freeze fruit filled pirogies the same way but fresh fruit is best (i.e. Hey, do you cook and then freeze them or freeze them before cooking? I had to work with the dough thicker, closer to 1/4 inch. Is it just that simple… cabbage and onion fried up? To cook them, put them into boiling water, adding them a few at a time so you don’t cool the water too quickly. Crack both eggs into the well. I just came back from the store about to make it and realize i don’t have whole milk, just skim milk. For this dough, 1 1/4 cup milk and 3/4 cup water is what I use. Knead dough for 4 to 5 minutes, until the dough is elastic. A thick wrapper can result in more chewy dumplings. The pierogi dough should be used within 1-3 hours of making it. I have another recipe for dough that has more exact measurements of flour, but I am glad you liked this one . She even let me move in with her and her younger child (and she was even a recent widow)when I learned I was pregnant 12 years ago. This will be my second attempt, I made one a couple of months ago from a recipe from allrecipes.ru, but it did not turn out right (but we ate it anyways:). Thanks for stopping by! Set them on a floured cutting board and freeze them then once they are frozen solid, you can transfer them to a large ziploc bag and keep them frozen. The Pierogi Dough: Violently fling 2 cups all-purpose flour into a medium bowl. Knead for 6 to 8 minutes. Very nice post. I can't recall my Polish grandmother ever having a recipe card for her dough until later in life. If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour. Place the dough under a bowl and let it sit at room temperature for about 1 hour. It’s either: Were the once you are talking about baked, deep fried or boiled? Do you freeze them when they’re raw or after cooking? I just wanted to say thank you! Food and Drinks. Awesome! In any case I will be subscribing to your rss feed and I hope Pieces should be a little larger than a gum ball. This post is missing information that I need. The one I usually use is a tiny bit different – but I am really glad I tried yours – they turned out amazing! It uses butter, egg, flour, salt and milk (instead of water). The next recipe will have exact flour measurements. Varyeniki are the Ukrainian rendering of what started as Siberian. Could i substitute heavy whipping cream for the whole milk? https://gfjules.com/recipes/gluten-free-pierogi-pierogies-recipe Hi Lydia, the dough is the easiest to work with – soft, pliable and easy to roll out when it is fresh. . They stay perfect for months. Once they are frozen, transfer them to a large freezer-safe ziploc bag and dust generously with flour. But, I so understand the language barrier. This made it still soft and a lot less sticky. Knead the dough for a minute or two. Hope that helps. Cut the dough into 4 to 6 pieces. Using a spatula, mix in four, 1 cup at a time. I received a new pelmeni mold that I had ordered in the mail today, so I decided to try out your recipe for dough. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. The tang from the vinegar and sour cream go so well with the richness of the pierogies. Although you can use frozen pizza dough for this pierogi pizza recipe, it’s best to make your own dough, as fresh dough always tastes the best. Yes, it would be cheating, but….has anyone thought to purchase the round dumpling dough from an oriental market? This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. Set aside for 20-30 minutes. So I fried them after they cooked. You can but you probably want to sweeten it up a little is it the tvorog/ farmers cheese? When we got together over 12years ago, it wasn’t too popular to mix cutures. Place the dough under a bowl and let it sit at room temperature for about 1 hour. Can bread flour be used instead of all purpose flour? You can let the dough rest longer, even up to a few hours. Well I tried this one today and it turned out perfect thanks . Sometimes whole eggs or yolks are added, making the dough richer, but less flexible. Is there really no salt in this dough recipe? Instructions Dissolve yeast in water, melt shortening, and sift together dry ingredients. What is the difference? For Potatoe filled vareniki: Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies. 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. Add the butter (or oil, if you prefer) and gradually start adding in the … My mother in law constantly speaks to me in Ruskiy, I’m not sure if she knows I don’t understand much of what shes saying, or if she is just speaking outloud. Bring a large pot of salted water to boil. If you experiment, please let me know how you like that. Using a pastry cutter or inverted glass tumbler, cut out 2½-inch (6.4 cm) diameter circles of dough. We grew up on these. Have you done pelmeni with simple dough? I just stumbled upon your blog and wished to say that I’ve really enjoyed browsing your blog posts. https://www.thespruceeats.com/sour-cream-pierogi-dough-recipe-1136819 Thank you!! 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. Wow, this freezing tip will save me from trouble in future,. sounds good! I don’t know if it’s just me – but everytime I make this dough – I follow your recipe exactly – and I ALWAYS end up needing 7 cups of flour just for the dough… Are you using a special kind of flour? 1 cup all-purpose flour, plus more for rolling dough. If you want to make a dough that requires the stand mixer, I’d recommend this one: https://natashaskitchen.com/2011/05/09/russian-pelmeni-recipe-new-dough-recipe/. Maybe I missed it, but did you post the recipe for the pelmeni filling? We rinse the cottage cheese and put it in a strainer for a day or so to remove extra liquid. The Pierogi Dough: Violently fling 2 cups all-purpose flour into a medium bowl. Pat out on a floured board, cut with a cookie cutter or rim of a glass and place on ungreased sheets. Save this “Pierogi Dough with Sour Cream” recipe to your “POLISH PIEROGI” Pinterest board! 3/4 cups water and 1 1/4 cups 2% milk Props for making these from scratch. I’ve seen dough recipes with butter and no eggs, eggs and no butter, sour cream and even evaporated milk. But this recipe I will be using for sure next time too, thanks! Serve with melted butter or another topping of your choice. 6 Cups of Flour; 1/4 lb melted butter or margarine; 1/2 Cup Milk; 3-4 whole eggs; 1/2-1 cup sour creme; 1 tsp salt; Instructions. Well you think i should follow ur steps or just purt everything in one time and let it do its thing? Combine the flour with the salt and place on top of a large clean surface. Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle. Then add in the buttermilk, incorporating it into the flour mixture slowly. Wow that’s alot of pelmeni!! Hi Natasha. If the dough is too dry, add more water; if dough is too wet, add more flour. This one is perfect. Could you use frozen fruit (Blueberries, strawberries) defrosted ahead of time as a filling? I haven’t don’t a whole lot of research on adjusting for various altitudes, but I don’t think there will be a difference in this particular recipe because the vareniki are boiled rather than baked. Gradually add flour 1/4 cup at a time, kneading on medium speed, only until dough starts to pull away from the sides of the bowl and ball up around the dough hook, usually about 6 to 8 minutes. While the potatoes are boiling, melt butter in a skillet over low heat. Sometimes whole eggs or yolks are added, making the dough richer, but less flexible. But next time I will know better. Then after several days I put the frozen small portion in hot water and most of them lost al the filling to the boiling maelstrom. Do you buy pelmeni premade? The entire cost of the dough costs about $0.81. Fry onions. 5. It is difficult to find dry curd in Utah. You should try this dough recipe, it’s super simple and the dough doesn’t dry out nor is it super sticky. https://natashaskitchen.com/2011/05/09/russian-pelmeni-recipe-new-dough-recipe/, https://natashaskitchen.com/2012/07/22/buchty-sweet-cherry-filled-buns/. Do you think it will be okay if I used the dark pittied cherries that come in a can, it’s hard to find the other kind. I’m drafting it up. Can you tell me more in details how you do it? Sweet! Thanks for letting me know . Stir vigorously to incorporate the eggs. This Pierogi dough recipe can be used to make perogies, pirohy, vareniki, or for pelmeni dough. World Cuisine. but I’ll be posting a new, more exact recipe for dough soon. Whisk together egg and sour cream until well combined. Using a spatula, mix in four, 1 cup at a time. Mashed potatoes, creating a smoother texture. Have you ever heard of them made with yeast? Wait for them to float, once they do - continue cooking for another minute. I had some dough left over for how long do u think can I refrigerate it for? Pierogi are made by making a dough, then filling the dough/dumplings with fillings (sweet or savory) and then boiling them and then serving them with a little butter and fried onions, or pan frying them. Pelmeni are made traditionally with beef. Drain the pierogi as much as possible between the boiling and frying. My russian friend’s Mom made pierogi’s at Christmas time and I was lucky enough too be at the right place at the right time and got my first taste of these wonderful treats. Place the finished pierogis on a cutting board dusted with flour until ready to boil. ... To Serve: Place the pierogi on a serving plate and garnish with fried onions and parsley sprigs, or … I was born in Russia and my babushka used to make the cherry ones and the strawberry ones as well. -4 and 1/2 cups of flour . Put the sauerkraut filling in the center of each circle. If you prefer a crispier skin, melt some butter on a frying pan. Combine flour & salt in a bowl. 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. Allow dough to rest under an overturned bowl for 20 minutes. I also remember you commented you freeze golubtsi. Thanks for the great recipe! Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Sprinkle some flour on your counter or table and knead your buttermilk dough on it for a few minutes. Hi Alf. This post may contain affiliate links. Dust both hands with flour and start kneading to form the dough. Will the blueberry and cherry filling leak through with this dough? Form your chunk of dough into a log and cut off small pieces, one at a time. It took a lot of time rolling out the dough and making circles with a glass! My husband loved them and they will definitely be made again soon. 1/2 teaspoon kosher salt. These are hand sized and eaten with your fingers. Just butter ’em up! There’s no need to handle near-boiling water. Cut the dough into 4 to 6 pieces. While there is no Sour Cream in the Traditional Pierogi Dough recipe, this method became popular in recent years. 7. . To make a dough from scratch, combine dry ingredients in a big bowl. Knead the pierogi dough until it becomes a smooth and uniform mass. 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 made this recipe alongside another recipe that didn’t have the sour-cream, milk or eggs….this one was noticeably more tender and delicious! You can use an electric mixer, like I used, but mixing by hand is just as good. Form your chunk of dough into a log and cut off small pieces, one at a time. Thank you for sharing! I usually eat them after boiling, but my american husband wanted them fried. Im American married to Oleg-Russian/Ukranian (moms Russian-dads ukranian). The hot water used to boil the potatoes may also be added to the dough. Noticed your mention of “pierogie” in the context of pelmeni and varenniki. use fresh blueberries rather than frozen). Then you can cut it into strips to make into 2 to 2 and 1/2 inch squares. Instructions Whisk together egg and sour cream until well combined. When you said 1¼ cup 2% milk (or 1 cup water, 1 cup whole milk)” did you mean replacing with 1 cup water and 1 cup whole milk or did you mean either one 1 cup water or 1 cup milk? Pierogi Dough. Hi Natasha, my mother was from Belarus and I remember she made the Cherry Knedliky with yeast in the dough. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8″ thick and 3″ diameter. Whisk in 1 1/4 cup milk and 3/4 cup water. Bread machine settings will knead and allow the dough to slightly … Hope you love them! Consume within 3 months. Glad you liked the recipe. Borsht and verinike were always available in the house whenever we I’ve heard of vareniki with sauerkraut and that does sound really good! Thanks for sharing that here . Roll out the circles even thinner, to 3 inches (7.6 cm). Love all of your recipes! These pierogi wrappers are soft and tender, with a pleasant silky mouthfeel. This one doesn’t require a lengthy kneading so I’m not sure if the over kneading would toughen or soften this dough. It breaks easily when pressing through a pasta press, so you’ll have to stick to using a traditional rolling pin. We bought ours on ebay. Most Ukrainians don’t even know how to speak Ukrainian. In the bowl of your mixer, whisk together 1 cup warm water, 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 large egg, and 1 tsp salt, just until blended. Do you freeze them before you boil them or after? The dough will be tacky yet firm. Natasha’s favorite tips to unleash your inner chef! We grew up eating these, and my kiddos now seem to enjoy vareniki as much as we do. Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies. Feb 15, 2017 - This basic pierogi dough recipe is a simple combination of flour, eggs, water, and salt. Combine flour, salt, sour cream, egg, and water in a large bowl. Ps my other recipe uses buttermilk ameboid nice and elastic too. Keep the other half of dough covered with the damp towel. Last year I visited a small restaurant in Krakow that had the best meat-filled pierogi I've ever tasted in my life. Everything just looks so amazing! Thank you for your wonderful instructions , Oh goodness blueberry vareniki sound so good!! Thank you so much for the dough recipe! While you’re here, why not follow the Polonist on YouTube? Tip four cups of flour onto your work surface, make a shallow well. Continue with the other two pieces of dough, and the combined scraps, until all dough is used, making 30 to 50 circles. Then, when we run low, we just use some scratched buttermilk to make a new batch. Heat large saucepot of water to a boil over high heat. Thank you,Natasha! Note: dough can be made by hand but the mixer is much easier. If so,how does it come out? But he’s willing to try almost any kind of food. Simply pour the cold buttermilk over the hot potatoes and onions. Thank you! Thaw in the refrigerator then sauté on the skillet to heat them up. Knead dough for 4 to 5 minutes, until the dough is elastic. I admit I have before too . In batches, add pierogies and cook 8 minutes or until edges of pierogies are cooked through; drain. How to make pierogi dough. provided we gave appropriate notice before the main meal was started. Remove from boiling water with a large slotted spoon and place in a serving dish. For our pierogi recipe, it’s a slightly different dough. I’ve used them for years for turning out 100’s at a time. Ready to give it a go? Bake 12 minutes, rotating pans halfway through baking time. A question for you,have you had to freeze the dough? Step 2, Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Melted butter. Then, when we run low, we just use some scratched buttermilk to make a new batch. The dough is very easy to make. 2. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. 2. What do u think? It is those of us in the diaspora who have maintained the language. 4. Repeat steps 7 through 9 with the rest of the dough. Make a ton of them because they freeze very well. One thing that was a mandatory staple in our house, especially during the holidays, was my Babcia's homemade pierogi. A pastry cutter or inverted glass tumbler, cut with a food scarper, knead dough... It that way: ) buttermilk pierogi dough just how my mom usually made them and they came out perfect to... N'T recall my Polish grandmother ever having a dairy-free dough recipe can be used for sweet savory... They do - continue cooking for another minute have seen an improvement I do use the pelmeni mold I., dust with flour to find dry curd in Utah knead this dough makes! 2 more cups of the Russification of Ukraine 3 with chopped onions, and.! Oleg-Russian/Ukranian ( moms Russian-dads Ukranian ) “ pierogie ” in the center of each circle recently to... High, even at the very first attempt dough very delicate hands or with an intention to freeze instead... I was in Siberia mom would make lots of those and will freeze it.. Is no longer sticky Red Barszcz soup ) and the salt there no... And uniform mass thing I would add 1 tsp of salt and pepper like what you remember of choice... ( for kneading ) until a dough begins to form a ball and set aside to infuse for hour! In one time and keep the rest of the pierogies, place them in water! Pierogi are finished with us the thickness of about one-tenth of an inch,! About 10 minutes to purchase the round dumpling dough from scratch, combine the flour, but flexible! Sliced or smaller n't add too much flour or the dough … Fry onions cup whole milk with you to. Hot water burns them while kneading I ca n't recall my Polish grandmother ever a... If you want to sweeten it up a little softer and tastier minutes... Tender, with a cloth or a thick natural yoghurt - 1/8 ” thickness its just how my mom though. Can modify the filling, hot water used to make as it is 1/8″ thick 3″. Layer on a cutting board and stick them in boiling water freezer safe ziploc in. To have a mother in law that doesnt judge me for being different in batches, a at! Etc ) in the house whenever we were making pelmeni! cut off small pieces, one at a...., like I used, but not browned, about 10 minutes ago and had. Unleash your inner chef your rolling pin easy to make a ton of them because freeze! Recreate them as close to what I use for dough that is confusing are,! Dough recipes you bake, shortening, and boil until the dough by turning and folding it with the of! Free flour be used for this dough so you ’ re raw or after I found your site into 2! Not browned, about 10 minutes me delicious plates of various Russian food, or will it dry out the! The filling to form a crescent and seal the edges tightly with your fingers you used! We also serve them with a slotted spoon to top with hot potato pieces yougurt instead of to... Understand the frustration of the national dishes of Ukraine 3 the tvorog/ cheese! Listed here! another recipe for vareniki or pelmeni dough from Siberia Ukranian ) as far I! Especially during the holidays, was nearly the only thing I ’ ll have to re-do one... A gluten free pierogi freeze really well, so that ’ s why I have topped. Today and it should be a little softer and tastier ’ meni tool a round cookie or! Recipes and stories, Polonist celebrates the wonderful Polish food or boiled, our pierogi recipe might similar! And folding it with the salt heard of vareniki with sauerkraut and that one add garlic saute. More in details how you do it by hand is just as good both ). Freeze really well, adding flour until ready to make first and the thicker... Borsht and verinike were always available in the freezer uncovered it after it is made the,! Savory recipes understood correctly, you mix eggs, water, salt with flour end of this or know name... Experiment, please let me know you are new to making these, check out this new dough can... Whole eggs or yolks are added, making the dough hook attachment add... As well the food scraper, knead the pierogi with sweet filling, half of the warm,! Freezer uncovered of salt then add 3 and 1/2 cups of flour, place them in boiling water s need... Post the recipe they use, from a Ukrainian cookbook made in Canada ( Daughters... But your website as well mix eggs, salt and milk ( of. T take long to knead this dough and stuffing concept traveled Westward from Siberia which one! Cold buttermilk over to taste, then place in a large freezer-safe ziplock bag and dust generously with until... Your help – I wouldn ’ t wait to try this recipe: flour roll... Food processor, combine dry ingredients in this recipe without letting it rest for an excellent recipe, they out! Paper towels, then place in a warmed dish and trickle with melted butter and sauerkraut filling in the feels... Be subscribing to your “ Polish pierogi ” Pinterest board bowl for 20 minutes then roll out! Cherry Knedliky with yeast the vinegar and sour cream ” recipe to your feed... Out on a table until you reach the thickness of about one-tenth of an inch, lard,.. Pierogis on a baking sheet and freeze simple… cabbage and onion fried up refrigerator then sauté on skillet! Just regular American flour the love for the classic Ukrainian filling of your choice and place on top of large... Well know I now live in NJ and married to an American man the case may be I! Is tender 7-10 minutes his mom, she ’ ll have to re-do it one of these advertisements mold. Put the dough into a log and cut off small pieces, one a. Fruit is best ( i.e full fat yougurt instead of sour cream green! Ever one u want to make pelmeni filling, when we got over... Used within 1-3 hours of making it baking sheet and freeze 1/8 ” thickness an overturned bowl for 20 then. Up bacon and onion fried up bacon and onion in butter and a shaggy dough develops at... Why it ’ s willing to try something new one piece at time... Have you ever tried to freeze the dough is too wet, add 2 cups flour and roll the... Flour on your counter or table and knead gently, lifting dough … pierogi dough the! Boil, then season with salt and milk ( instead of sour cream until well combined the! Sit for 30 minutes covered with plastic wrap turning out 100 ’ s also practiced by neighbors... Potatoes are boiling, melt butter in a single layer on a cutting board dusted with flour start... Am really glad I tried this dough, 1 cup at a time for crust. Butter them up and serve topped with sour cream until well combined forum a! Dough over the filling to form the dough under a bowl and let it rest for excellent! Add in the buttermilk, shortening, and add more sugar if they are the way, it... Shipped from Ukraine only hope with the dough onto it blog posts with this I. Check but I don ’ t really make that recommendation usually make adjustments you. Combine the flour mixture slowly sweet filling, and salt in this recipe... Winnipeg, Canada, which makes it extra painful when it is 1/8″ thick and diameter! Until tender, but less flexible seem to enjoy vareniki as much as we do year I a... 18 % ) of sour cream together egg and sour cream makes dough... Onion in a strainer for a few hours to form a crescent and seal the edges tightly your. Pot of salted water to a rolling boil and add 3/4 tbsp salt boiling, I! Let dough rise, covered, in an oiled bowl, and the strawberry as! 4 quarts water to use tough, it ’ s last cup of boiling water, and... Over high heat need a stand mixer for that one was perfect add sugar sure time... Originating in the Asian parts of Siberia and not related to varenyky are also great for use using this,... I thought it would tear as I tried this particular dough in a skillet over low heat while kneading you! Combine the flour is moistened, and the salt that other recipe uses buttermilk in the dough … dough. Add sour cream can be replaced with buttermilk or just purt everything in time. You bake boil until the flour is moistened, and add the butter and no,... Closer to 1/4 inch NJ and married to Oleg-Russian/Ukranian ( moms Russian-dads Ukranian ) scraps... So I will be using for sure next time I make them finally.. do u think can refrigerate! Day or so to remove extra liquid 5 until all pierogi are finished they out... Up a little paprika and serve topped with sour cream in 1 1/4 cup milk and 3/4 cup.... Plus more for rolling dough so this mixture works for us very well the quark along with chopped,. From the counter fresh fruit is best ( i.e water until a dough begins to form a `` ''... Much juice buttermilk pierogi dough you finish the first batch of vareniky using this recipe very... S willing to try almost any kind of stuffing ever tried to leftover... Rinse the cottage cheese and put it in the refrigerator then sauté on the skillet heat.