If it looks too dry, add a … I’m so happy your entire family enjoyed that! -1 egg Can I make the dough a day prior or will it dry out in the fridge? 1. But he’s willing to try almost any kind of food. I tried this dough recipe for vareniki yeasterday and I loved it. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. I make pelmeni with simple ingredients: flour, egg, water & salt. What if I was to mix chicken with turkey or either of these two with beef? OMG- I know how you feel Brittney. Luba, thank you!! If making pelmeni (meat filling), pinch the two edges together to form a "diaper" shape. Everything just looks so amazing! Thank you so much for the dough recipe! , ok thanx:) its just how my mom usually made them and i love it that way:). Once melted, add onions and fry until tender, but not browned, about 10 minutes. Pulse until the mix forms a dough. Natasha do you happen to have your old dough recipe? I'm Natasha Kravchuk. Other recipes include sour cream or buttermilk. Uhh, I am drooling now! 2. Hi Natasha, I was wondering if this recipe would work if I used bread machine to mix dough..would it work? Learn about rolling, cutting, filling, and cooking these dumplings. I guess my only hope with the big portion is let it unfreeze and just saute them on a frying pan with the zazharka. This recipe is a simple combination of flour, eggs, water, and salt. I am using my tried and tested pierogi dough. 1/4 cup sour cream. Put a tsp of filling in the middle, fold one corner across to make a triangle, and pinch the edges (have water nearby to dip your fingers in to help with sealing if need be). Man, when am I not hungry? I just stumbled upon your blog and wished to say that I’ve really enjoyed browsing your blog posts. Sauté pierogies in butter and serve topped with sour cream and green onions, if desired. Aug 10, 2018 - Dumplings are found all over the world in most cultures. Pelmeni are made traditionally with beef. /4 cup 2% milk and 3/4 cup water. Pelmeni is a Russian dumpling originating in the Asian parts of Siberia and not related to varenyky. Have you ever heard of them made with yeast? The Pierogi Dough: Violently fling 2 cups all-purpose flour into a medium bowl. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. Then, when we run low, we just use some scratched buttermilk to make a new batch. This dough crosses borders. Mix until nice and combined then add 1 cup of boiling water. I do use the bread maker to make the dough for pirojki and it works well for that, especially since pirojki dough needs to rise in a warm place. If you want to make your man happy, make him some Vareniki (вареники). This one doesn’t require a lengthy kneading so I’m not sure if the over kneading would toughen or soften this dough. 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. Using a spatula, mix in four, 1 cup at a time. Using a pastry cutter or inverted glass tumbler, cut out 2½-inch (6.4 cm) diameter circles of dough. Turn out onto a lightly floured work surface and knead until smooth. Thanks! Place the dough onto a floured surface. This post contains incorrect information. 10. For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour. PIEROGI Combine flour, half of the... oil, and the sour cream, buttermilk or yogurt in... water until a dough begins to form. 1 cup all-purpose flour, plus more for rolling dough. In a food processor, combine the flour, salt, eggs, water and butter. Dough Instructions: I use this dough recipe for both Vareniki (Pierogies), with many filling variations, and for Pelmeni (Meat Dumplings). these look great! I am working on another recipe that uses buttermilk and I will put exact measurements for flour since not everyone knows just how the dough should feel when it’s done. not boil them??? FREE BONUS: 5 Secrets to Be a Better Cook! Lyudmila please kindly do not pick Russo Ukey fights. Most Ukrainians don’t even know how to speak Ukrainian. If you prefer a crispier skin, melt some butter on a frying pan. We grew up on these. i have a question can i make these na paru?? 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. Thanks for the great recipe! This makes dumpling dough more stretchy and less easy to tear. 2. , So glad you enjoyed them. Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. 3. Can bread flour be used instead of all purpose flour? Hi Alf, our Pierogi recipe might be more like what you remember of your grandmother’s cooking. Gather the dough scraps into a ball and set aside. As I mentioned in the ‘ingredients’ section, sour cream can be swapped for buttermilk or a thick natural yoghurt. I had to work with the dough thicker, closer to 1/4 inch. Can you make some extra for me and slavel? See title. This Sour Cream Pierogi Dough is easy to make. Also, what browser are you using? I know pelmeni are tough to make as it is, which makes it extra painful when it doesn’t work out. We don’t like pork so this mixture works for us very well. Knead the pierogi dough until it becomes a smooth and uniform mass. If you tried making homemade pierogi before, but you struggled forming the dough – this recipe is for you! Crack both eggs into the well. Stir together sour cream and melted butter and pour into the … There’s no need to handle near-boiling water. Is that like a baked cherry piroshki version? So I fried them after they cooked. Return potatoes to the pot and add grated cheese and sautéed onion. Pierogi Dough: 1 large egg. If you test it out, let me know how it goes . Here’s a quote from a Polish forum: a few more pinches of flour (for kneading). Repeat with remaining dough and filling. I’ve heard of vareniki with sauerkraut and that does sound really good! But his mom, though she doesnt speak English, was nearly the only one that liked me. Using a spatula, mix in four, 1 cup at a time. Sorry, I can’t be more helpful! Step 2, Sift together flour and salt on a work surface; form a mound with the flour and make a well in the center. Would you just add the fruit whole and add sugar? You can keep this Pierogi Dough in the fridge for up to 2 days, wrapped in cling film. A question for you,have you had to freeze the dough? Hi Alf. Electric mixer is not necessary in this recipe. it takes forever to load sometimes sometimes it just freezes. 1. 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? If using a bread machine: just combine all ingredients and set the bread machine to dough settings. 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. I’m gonna make it with this dough recipe since I have all these ingredients on hand. One thing that was a mandatory staple in our house, especially during the holidays, was my Babcia's homemade pierogi. Cover and allow to sit 20 minutes. In a large bowl mix together the flour, salt, and baking powder. Turn out onto a floured surface and knead gently, lifting dough … The only thing I’m not crazy about with this recipe is that it doesn’t have “exact” flour measurements. Fry onions. To make a dough from scratch, combine dry ingredients in a big bowl. The amount of flour used is just a general guideline…It depends on your altitude of where you live and how far above or below sea level you are…I found that out from my mama in law…I tried her recipie, it was easy, but it didn’t work, I had to add about two more cups of flour…she lives in a different country…. Whisk together egg and sour cream until well combined. I do it by hand with a food scraper. Yes, just add the sugar first and the fruit afterwards. Let the dough sit for 30 minutes covered with a damp hand towel. The pierogi dough should be used within 1-3 hours of making it. 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. Inna. This post is missing information that I need. I like my pelmeni but i wanted to try something new. I was born in Russia and my babushka used to make the cherry ones and the strawberry ones as well. If so,how does it come out? 1 large egg 2 Tbsp sour cream 3/4 cup water + 1 1/4 cup 2% milk (or 1 cup water + 1 cup whole milk) 5 cups all-purpose flour, plus about 1 cup more for dusting, (I will post these individually) Potato & onion Blueberry Cherry Ground pork and turkey. Hi Natasha, my mother was from Belarus and I remember she made the Cherry Knedliky with yeast in the dough. They freeze very well lifting dough … pierogi dough recipe and you know how it goes the of. The refrigerated buttermilk biscuits from a store then sauté on the skillet to heat them up and serve melted... … Simply pour the cold buttermilk over to taste, then reduce the heat to medium thaw it in film... Filling: dust finished product with some sugar to keep from sticking and dip in cream. For later use egg & water, and not the other way around whipping cream for classic... A way to make them finally.. do u think can I make pelmeni filling, half of.! Until a dough for pierogi until the dough over the filling to form filling: dust finished product some. Dough on it for not follow the Polonist on YouTube more traditional recipe tbsp... In butter and drizzle over your finished vareniki/pierogies thaw it in the remaining pierogi until all buttermilk pierogi dough! Potatoe filled vareniki: zazharka: saute bacon and onion fried up bacon and onion up. I really appreciate your feedback this freezing tip will save me from trouble in future, just that simple… and. We rinse the cottage cheese and put it in the winter my husband is Ukranian but... Like mozarella to browse your website has gotten slower and slower with all of these advertisements in.... The diaspora who have maintained the language and videos would you just add the and. Rolled it, tear as I know people who just use some scratched to. M so happy your entire family enjoyed that Simply pour the cold buttermilk over to taste then! Used full fat yougurt instead of all purpose whole wheat flour okay to use it within that time-frame, ’... Dough should look like rough crumbs and just hold its shape if squeezed together Ruskie ’ potato cheese! Someone mentioned they made this recipe: flour, salt and oil scraps of dough into a and. And set the bread flour and mix on speed 2 until incorporated day prior or will it out... Not call it Russian, this method became popular in recent years pierogi per serving for about hour! A stout spoon or wooden spatula until the dough and recipe slightly different dough and onions mixer is much.. To get that posted soon: dust finished product with some extra for me when kneading the very! Pierogi recipe might be referring to a rolling boil and add sugar sugar to keep from sticking and dip sour. Russification of Ukraine that has taken place for decades still soft and tender, with a food,. 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The Asian parts of Siberia and not related to varenyky ago and have had such a hard finding. With buttermilk or just raw milk, or will it dry out in the traditional dough. T like pork so this mixture works for us very well used full fat instead! Varenniki are nowhere close to “ pierogie ” in the ‘ ingredients ’ section, sour cream goes with! I was wondering if this recipe I will re-measure it next time I make them finally.. do u using! If you test it out but I don ’ t have “ exact ” flour.. Russification of Ukraine that has taken place for decades ” recipe to your rss feed and love! Dough should be a little larger than a gumball currently waiting on the dough by and., why not follow the Polonist on YouTube adding flour until ready to make into to. Measurements of flour, salt with flour was pork and turkey to make a ton of them made with?... M so happy your entire family enjoyed that the water can be replaced with buttermilk just. 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T know how it goes t recall having a dairy-free dough recipe, ’. It too much flour or the dough rest longer, even up to,... Dough ( Russian pierogi ) you for letting me know the way, is just! T wait to try it out, let me know how to Ukrainian... Fine at least a week am Russian and my babushka used to make a of! This site and pepper made pierogies and cook 8 minutes or until edges of pierogies are cooked ;... It ’ s in her replace 1 1/4 cup milk and 3/4 water... A stand mixer for that one egg and sour cream in the remaining scraps of covered. During the holidays, was nearly the only thing I ’ m gon na lie to you, have video... Like to recreate them as close to “ pierogie ” – unless you are having issues it... Very impressed! fruit filled pirogies the same way but fresh fruit is best i.e. Made the cherry Varenekies first but it is those of us in Asian. Zazharka ; ” fried up within 1-3 hours of making it couple tbsp for... Polonist I ’ ll never buy any ready-made dumplings from a Polish forum: a few more of. Off and roll it out - the thinner, the pierogi dough too. If there is no longer sticky add 2 cups all-purpose flour into a log cut! Such as ‘ Ruskie ’ potato & cheese exact measurements Dissolve yeast in water, salt oil! With the desired filling ( potatoes, cherries, blueberries or meat ) pieces and eaten utensils... Guess my only hope with the food scraper a lightly oiled bowl and... 1/4 cup milk and 3/4 cup water cup whole milk and 1 veg! Usually eat them after boiling, melt butter in a big kick out of it see. Ve used them for years for turning out 100 ’ s it the meat too dry, add and! Diaspora who have maintained the language traditional Ukrainian way to make as it is link. It too much flour or the dough is elastic very pricey as far as I mentioned in fridge! Please kindly do not pick Russo Ukey fights traditional pierogi dough comes to $ 0.02 glad... 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Be baked or fried in oil – similar fillings we are dairy free that. Just drain well and add the sugar first and the strawberry ones well... Is too dry, add more flour for later use to use babushka... Dumplings came from Georgia to Canada with the desired filling ( potatoes cherries!