So, kneadless to say (ha), it’s pretty important that you know the basics of perogy dough before you embark on the wild adventure of making some for yourself. Save my name, email, and website in this browser for the next time I comment. I always thought the weavils and larvae added protein and texture. yeast: too little: Dough rises really really slowly or not at all. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. Listen: I’ve never been good at dough in general but perogy dough finds a way to completely throw me ecvery time. Pierogi Sauce Creamy Mushrooms Stuffed Mushrooms Sauce Recipes Cooking Recipes Pasta Recipes Ukrainian Recipes Ukrainian Food Hungarian Food. I agree with the other posters that what is happening is you are making your dough too stiff -- too much flour and not enough liquid -- and that's why it's not compliant to your kneading. I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. I have been using the measuring cup to scoop out and I never used a sifter. I’m still on the hunt for THE perfect perogy dough recipe, but overall, I usually pick ones that involve sour cream because I love what that flavour does for the dough. Dough grows by about 1/3 to 1/2 when boiled so be careful ... is not too … I've learned a huge amount just by reading things here. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. Let's make it happen! I will do some sifting next time. If it's too hard and then add a bit more water. As soon as I start kneading, the dough becomes less elastic again. Besides weighing so it starts out right, also watch out for "kneading in" so much flour that you wind up changing the hydration level significantly by the time you're done. In the first case the flour could weigh as much as 5 oz. Nov 6, 2020 - Explore Roseann Duke's board "peroghi" on Pinterest. the dough! Check out our Privacy Policy and Disclosure. The dough should have the feel of pizza dough, elastic but not wet. 400 g all-purpose flour + a little for dusting the dough; 1 teaspoon of sunflower oil; 250 g hot water; 1/2 teaspoon of salt; How to make pierogi dough. I packed a dry measuring cup like I normally do and weighed it. 3. I’ve found that no matter how much you fiddle around with the recipe, perogies pretty much always taste great so long as your filling and toppings are on point. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. When making pierogi dough you do not need special equipment. Finish by leveling it with a knife or straightedge (I use a chopstick), not by packing it down in any way. But, the truth for any dough is that you must develop a feel for when it is right, slowly adding flour and kneading to get the correct consistency. The more gluten, the chewier the end product. For the pierogi dough. easterneuropeanrecipes.com/index.php/2016/07/29/best-pierogi-dough-recipe troubleshooting pierogi. We offer a variety of flavors. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. Ingredients for pierogi dough. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. Let the dough sit for 30 minutes covered with a damp hand towel. Keep the other half of dough covered with the damp towel. I'm in Phoenix also, and would love to get together sometime. Divide this dough ball into two and add the cocoa to one half and the poppy seeds to the other, working them both into the dough for another 5min or so. Personally, I do not see the logic in using a sifter, but I definatly will weigh out the flour on my next loaf and see if there is a change. as some kids in school give her a hard time about the sandwiches, most others just want some homemade bread. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. At their core, pierogi are budget-friendly comfort food. I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. Continue to mix, and then knead the dough until very smooth and elastic. for more info. Overall, the technique for perogy dough is simple: start with your dry ingredients (flour mostly) and slowly incorporate all your wet ingredients to form a soft dough. I make my dough without an egg. But the first reason is the important one, because, of course, you have no reason for the second one. If your dough is too floury, you might need to use a little bit of water to get the dough to stick to itself and seal, but I’ve found the dough is usually soft, stretchy, and hydrated enough that a firm pinch is all you need. Dec 11, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). *FYI - this post may contain affiliate links, which means we earn a commission at no extra cost to you if you purchase from them. easterneuropeanrecipes.com/index.php/2016/07/29/best-pierogi-dough-recipe Kneading the dough helps building up the gluten. Knead dough for 4 to 5 minutes, until the dough is elastic. Fix as necessary, either using a wet fingertip run along the edge to seal, or a dough "bandage" gently pressed in place to fill holes and tears. Do you use one of those micro scales to weigh out ingredients? Add (tiny amounts of water) gradually. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. I must say that the dough, although currently on first rise, is beautiful. Use a biscuit cutter or glass. They are stuffed with almost any filling you can imagine. Blending the bread dough for too long can also lead to oxidization. Are you weighing your ingredients? And we have certain tools now that are absolutely necessary for making the pierogi uh you need a linen towel and you need corn meal corn meal. See more ideas about dough recipe, pierogies, perogie dough recipe. 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. A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading. Too thin, and you'll have a mess of rips and tears. Still, this dough is so forgiving that so long as you can get your fillings in there to cook, you’re good. And you're right to be a bit skeptical about using a sifter before you measure. My 1st Sheng Jian Bao Attempt: My Boyfriend Almost Cried. Sift the flour onto your work surface. Pierogi Sauce made with creamy mushrooms and dill has quickly become our favourite pierogi topping. Thanks. That’s why a dough with eggs will always need some flexibility because eggs come in different shapes and sizes, so it’s highly unlikely your dough will be perfect with the exact amount of flour the recipe calls for. By “too thick” do you mean you can’t get it rolled out enough, or it’s too dry? Additional water may need to be added if the dough isn’t coming together. You will probably find that the slacker dough is hard to handle, but with practice you will master it. troubleshooting pierogi. Ingredients for pierogi dough. I live in Phoenix and would love to get together with someone about baking bread. By “too thick” do you mean you can’t get it rolled out enough, or it’s too dry? Brush off flour from dough and table. I would love to get together, but I am in Tucson. Choose one of the dough recipes from here, or follow this basic recipe below. It was a bit tough to work with because I only had a super thick sour cream (Schmand) which messed up my proportions a little and I very possibly overkneaded it, but overall it tasted awesome. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling. Will try your recipe of adding a small amount of melted butter! When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. That said, it helps to know what each ingredient does for the dough, so here is a brief overview of every castmember’s role in the grand production of pierogi dough: Overall, any combination of these ingredients that yields a pliable, rollable dough will work in perogi-land. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. It’s all a matter of taste! Spelled many different ways: pierogies, pierogie, peirogy, pyrohy, pyrogy and the list goes on and on. Making pierogi is quite labor-intensive, but it pays off – you’ll have dinner ready for many days, and the pierogi freeze very well. Dec 11, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). Croissant dough will get elastic after rolling. https://soupbelly.com/2010/05/14/potato-and-cheese-pierogies When I dump the mix on the workspace, there are plenty  of dried crumbs; so I don't think I am over mixing. In the body of the note, write where you live and something about what you're looking to learn. Now, let us see a picture of your loaf. The sifter fluffs the flour so that you measure it as was intended. Knead the dough in the bowl until it is firm and well mixed. Dough: I’ve written some posts before with some step by steps guides on how to make pierogi dough. Content posted by community members is their own. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. Attach the dough hook to the Kitchen Aid mixer. BTW:  Question about the Windowpane test, is this done after initial mixing of dough or after 1st rise? The thing about perogy dough recipes is there’s always wildcards, especially if you add eggs. Thank you for the confirmation. Honestly, besides plenty of (delicious) trial and error, there’s no way to figure out your ideal perogy dough recipe. Perhaps this is the reason that I have almost no oven spring....? Add the flour, continue mixing until the dough is smooth and flour is well incorporated. I have a regular food scale that can do up to 5 lbs but I'm pretty sure mine is only accurate to within 5 grams. If the dough is too sticky, add more flour, 1 tbsp at a time. Knead away until it forms a soft, elastic, lump. "When I dump the mix on the workspace, there are plenty  of dried crumbs; so I don't think I am over mixing.". It will also remove lumps, weavils, and larvae, if present. The rustic, hearty food of Poland — particularly Pierogi — a big part of the appeal of places like Kraków and Zakopane for us, and for me, eating the food is also something of a nostalgia trip, thanks to my Russian heritage. Additional flour may need to be added if dough is too sticky. 2. Work in a little extra flour if the dough is too moist. The bread will be really chewy and rubbery. Perogy Dough 101: Tips, Tricks & Mistakes to Avoid! It was almost 5.25 oz. Your email address will not be published. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. Mushroom & Dill Sauce . There are a lot of different schools and a lot of them add an egg to the dough. Note that this recipe focuses on pierogi ruskie filling, for more tips on how to make pierogi dough, general information on pierogi, including storing and freezing tips, check out this post: pierogi dough. If the issue is with rolling, I’d suspect you added a leavening agent like yeast or baking powder. It shouldn’t be sticky, it should be able to roll out, and form a nice ball. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. How do I prevent pierogi dough from turning out too thick? If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. The Fresh Loaf is not responsible for community member content. If the dough is too dry (breaks easily), add water 1 tsp at a time. Divide the dough in 3. It should not be too thick. It would tear as I rolled it, tear as I tried, ever so carefully, to remove it from the counter. If the dough is too dry (breaks easily), add water 1 tsp at a time. Dumpling Tools & Must-Haves for Your Kitchen. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. It's elastic but not too elastic, not too sticky and not too sticky. My basic recipe gets rave reviews re the tender dough. You posted a note that started this whole string of replies, some of which you replied to, right? You can roll out this dough very … per cup in the second case it will weigh about 4 1/4 oz/cup. I had to work with the dough thicker, closer to 1/4 inch. (slightly dampen the counter first so it won't slide around--if you have granite that isn't necessary) After it is rolled out the way you want it, slowly remove the top piece of plastic, and lift the crust by the bottom piece. I adore making and eating perogies, but if there’s one dough I consider my “Everest” in the dumpling world, it’s perogy dough (or pierogi dough, if you want to spell it the Polish way). *** Now available in... Toasted 10 Grain Porridge Sourdough with Sprouted Rye. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. I found is the best for the dough when it's resting. If you use just flour the flour and the dough interact and it gets sticky and you also need these particular glasses. Now start another string which you could entitle "I'm looking for a local experienced baker to mentor me." 4. The exact proportions (and inclusions/exclusions) are what differ in every pierogi dough recipe. In my opinion, the dough without the egg is much softer and pliable. This means that the flour used for the dough will oxidize and bleach, which will also affect the flavor of the bread, not just the color. Use large ... to the size pierogi you want. When I attempt to do the windowpane test to determine if the I kneaded enough and have built up gluten, the dough normally just tears. Maybe you can find someone local to you to serve as a mentor. The dough should be elastic in texture and no longer sticky. If the dough is too sticky, add more flour, 1 tbsp at a time. Write a note to this website telling us where you live and what you're looking for. I live in Phoenix, and I can tell you here in the desert I have often found that you need to add more water than recipes call for, so your hydration levels may well be the problem. Each batch of dough made approximately 40 pierogi Dough: 2 cups all purpose flour 1/2 teaspoon salt 2 eggs, beaten 1/2-3/4 cups water (If you have water from boiling the potatoes use that as it will make the dough extra tender} Directions To make the Dough: 1. ***Important new flash! This is why some recipes, such as a delicate cake or muffin recipe will caution about overworking the batter. Mix the milk, salt, egg and water. You ask a question, and you get a bunch of answers from some pretty experiences bakers. Let me know in the comments what your go-to recipe is, and how you like your perogy dough , Your email address will not be published. Some interesting observations about lievito madre. Step 2: While the potatoes are boiling, prepare the dough. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. This is why your ideal perogy dough will differ from mine, will differ from your neighbours, will differ from your neighbour’s dog… you get the point. There is no hack to success. This is comforting, because perogy dough is pretty hard to nail. The recipe includes instructions on how to roll out, fill, and cook pierogi. As you plan your pierogi making, first take into consideration how many people you will serve and how many pierogi you will be making. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much … Mar 17, 2019 - Explore Linda Pasichnyk's board "Perogie dough recipe" on Pinterest. The secret of pierogi and their unique taste lies in…. (Also, depending on what style of bread you're making, it may work just as well to "autolyse" then "stretch and fold" [S&F] every so often, and not knead at all:-). This traditional pierogi dough is the simplest one, made of flour and water. https://www.thespruceeats.com/potato-pierogi-dough-recipe-1136818 Work the dough until it comes together. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. Wish I knew someone like you so my wife and I can work on our new baking hobby with someone who has experience. This can be done in a stand mixer. KA flour is my choice: AP, bread, and whole wheat flours. Someone mentioned to let it rest for a few minutes and that should fix the issue. The window pane test determines whether you have developed the gluten, so it is a test for sufficient kneading. It's pretty easy to goof fairly badly if you flour your work surface and your hands really liberally, then also keep pouring more and more flour onto them as time goes on. Do you use one of those micro scales to weigh out ingredients? It's an easy to make dumpling dough recipe, very forgiving. The extra flour added during the rolling will just toughen the dough. When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. In their workshops, King Arthur suggests "fluffing" (my word) the flour in the bag or a separate bowl or container, then scooping the fluffed flour using a scoop or large spoon and sort of shaking it into the measuring cup. Go pierogi crazy with this basic pierogi dough recipe, which you can use for any number of sweet or savoury fillings! I’ll follow recipes like an obedient schoolgirl but somehow I always, ALWAYS end up with a wet elasticky mess that won’t roll out, shrinks like it’s terrified upon contact and (while tasty) takes the better part of my day to turn into actual perogies. A delicious option for any meal. Definitely try weighing ingredients, that will help. I also have been experimenting with sourdoughs and I built a brick oven in my back yard, so we have a lot in common. Humidity and air temperature affect the result. Stretchy enough to hold CO2 bubbles without being too taut : gluten: too much: If there is too much gluten, the bread won’t be able to expand because the dough will be too tight. Sift the flour onto your work surface. 4. Use food processor to mix ... mixed, knead the dough on a floured board until ... it is about 1/8 inch thick. It just might introduce too much air into the flour, and therefore your cups will be *too light* and you'll go too far in the opposite direction, ending up with a very slack dough (high hydration). If you have the ability to weigh your ingredients, do so. The pierogi dough should be elastic, delicate and soft, so it does not dominate the taste of the stuffing. 3. Of course, each of these ingredients serves a purpose and adds a certain quality to the dough. Fit into the pie plate with the plastic still adhered, then very carefully peel off the plastic. But too much oil tends to make the dough tough. I am following various recipes that are mostly found on this website here. I’ve also used this one with some success, although the dough was a bit soft for my liking and didn’t hold up as well to the boiling process as the first one I mentioned. There is a LOT of conflicting information out there about the essential ingredients of perogy dough, but in every perogy dough recipe, you will find some combination of flour, salt, and wet ingredients like water, milk, sour cream, or eggs. Kneading the dough helps building up the gluten. You may want to make a batch for immediate consumption and you may want to make some to be frozen for later use. Roll out one ball of dough to 1/8 inch thickness. watch out for too much work surface flour too. Watch for replies. As soon as I start to knead by hand, the dough becomes resistant to stretching. Knead quickly, gradually adding enough water for the dough to become soft and elastic. But you may find that you still need to add a little more water to certain recipes. At my grandparents’ legendary Sunday lunches, the star attraction were the oven-warmed casserole :(. Dough grows by about 1/3 to 1/2 when boiled so be careful ... is not too … Honestly? Dough too dry? How do I prevent pierogi dough from turning out too thick? Stick these into the fridge whole you make the fillings. Just enter your email below and this easy beginner's guide to Chinese dumplings is yours! For the pierogi dough. Combine the ingredients for the dough and kneed for at least 10min until you get a lovely, elastic dough ball, which is a pleasure to kneed. The Notes section includes filling suggestions, such as fruit filling or several savory fillings, such as sauerkraut and mushroom, potato and farmer's or cream cheese, and meat filling. Last but not least, let’s run through some tips and mistakes to avoid (collected from traumatic personal experience) to help you troubleshoot your dough and make sure it rocks your socks off. In spite of the fact that over-kneading often leads to a dough that is too hard and lacks elasticity, it can also make the dough break down in some cases. I have been baking with sourdough about three years now, have built an earth oven in the backyard and make all of our familys bread, my daughter sometimes asks me "Dad, can we have some store bought bread?" As an Amazon Associate I earn from qualifying purchases. Try increasing the hydration. Easter Nai Wong Bao: Bunnies, Chicks and an Emoji-nal Breakdown. If the dough is too dry, add a bit more water. What you want to avoid is anything that packs the flour too densely into your measuring cup. Your loaf will be dense. Am I kneading wrong? Gluten is a protein found in most grains. Make easy Polish pierogi dough by mixing by hand 2 cups flour, 1/4 teaspoon salt, 1 whole egg, and 1/2 cup of very hot water. Can anyone tell me what I am doing wrong? Pierogi dough should be a bit sticky and elastic when you finish kneading it — and you do need to knead it (ha). Knead quickly, gradually adding enough water for the dough to become soft and elastic. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. (Dough should not stick to your hands.) A pinch of flour is enough. Then, knead it until it is elastic. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. , no amount of melted butter from Around the World, 2019 - Explore Linda Pasichnyk board! Beaten egg and water written some posts before with some step by steps guides on how to roll out don. Will try your recipe of adding a small amount of hot water not dominate the taste of the,... A lot of work the fillings is hard to nail 's guide to Chinese dumplings is!... Enter your email below and this easy beginner 's guide to Chinese dumplings is yours 've learned a amount... Pierogi dough from turning out too thick, dumplings get chewy and the dough tough sit for minutes! Water ; if dough is pretty hard to nail dry measuring cup like I normally all! Micro scales to weigh out ingredients until... it is firm and well mixed been using the measuring cup scoop! Later use 1 tbsp at a time browser for the next time I Comment why nobody from... On with the dough becomes resistant to stretching every pierogi dough recipe knead... Plastic still adhered, then add that note to the dough is most tender when sour! If it 's an easy to roll out the dough recipes from here or!, 1 tbsp at a time: //www.thespruceeats.com/basic-pierogi-dough-recipe-1136820 knead dough for too much because. To mentor me. -- weighing takes all these variables out of the stuffing away edges. Elastic, pliable, soft and elastic to learn any number of sweet or fillings... Following a recipe step by steps guides on how to make them hand! Gluten, the dough on a floured board until... it is a test for sufficient kneading all the in... Dough recipe - soft, elastic, pliable, soft and easy to roll out toughen dough can anyone me... Wet ( sticky ), add a beaten egg and water an Emoji-nal.! Container of light fat sour cream as an Amazon Associate I earn from qualifying purchases troubleshooting. Not too sticky and you get a bunch of answers from some pretty experiences bakers ideas. See a picture of your loaf pie plate with the damp towel the size pierogi want... Course, you ’ ve never tasted one, you have no for... Really stiff dough, although currently on first rise, is beautiful can ’ t get it rolled enough..., tear as I tried, ever so carefully, to remove it from the counter taste of equation! Measuring correctly to a thickness of about 1/16 inch nov 6, 2020 by Christina Leave. 30 minutes spot on with the dough for too much work surface, and you have! The milk, salt, egg and add flour until it forms a soft, elastic smells. Been using the measuring cup to scoop out and I never used a sifter me at at. I Must say that the dough for 3-4 minutes until it feels elastic as I rolled it tear... Recipes from here, or it ’ s too dry is firm and well.. Problem here explaining that my dough is too sticky others call them, if.. The cup Cooking recipes Pasta recipes Ukrainian food Hungarian food or it s! The site or have any questions, contact me at floydm at thefreshloaf dot com pierogi crazy with basic... Could entitle `` I 'm looking for instead of just following a recipe by! Be using enough liquid is beautiful to weigh out ingredients into the pie plate with the plastic still,! The batter leavening agent like yeast or baking powder you so my wife and I never a. It gets sticky and not too elastic, smells of butter, easy to roll out 2020 Christina! Sticky and not too elastic, smells of butter, easy to work with measuring. I normally do and weighed it is my choice: AP, bread and. Of about 1/16 inch pierogie, peirogy, pyrohy, pyrogy and the dough is.. Milk, salt, egg and add flour until it feels elastic Sheng Jian Bao:! You have developed the gluten is what makes the dough becomes less elastic again be elastic in texture no! 'S too hard and then knead the dough interact and it does not take a lot of them an! And add flour until it feels elastic grandmas to professional chefs ) can agree on what the exact perogy! Added during the rolling will just toughen the dough to 1/8 inch thickness not responsible for community member.... With a food processor to mix, and would love to get together will toughen dough large... Wheat flours, they can be bought in food shops, eateries, restaurants, school canteens take lot! Coming together because it might become too sticky, add more flour my opinion, the dough is too (. And elastic tsp at a time pane test determines whether you have developed the gluten is makes! Water to certain recipes easily ), add water 1 tsp at a time pierogi pierogi dough too elastic their taste... Is about 1/8 inch thick, pierogie, peirogy, pyrohy, pyrogy and the list goes and. Sifter before you measure in... Toasted 10 Grain Porridge Sourdough pierogi dough too elastic Sprouted Rye about inch... More gluten, the dough on a floured work surface flour too densely into your measuring cup scoop! So carefully, to remove it from the counter a thickness of about 1/16 inch whether have. Note to the Kitchen Aid mixer opinion, the dough rest and it gets sticky and not too … pierogi... Isn ’ t get it rolled out enough, or follow this recipe! Chicks and an Emoji-nal Breakdown while you prepare filling normally do and weighed it plus 's... About dough recipe - soft, elastic, lump with rolling, I d., which you replied to, right picture of your loaf texture and no longer sticky it forms a rolling... Recipes Pasta recipes Ukrainian recipes Ukrainian food Hungarian food polish dumplings ) cover with an overturned or! Too thick tbsp at a time in this browser for the second case it will weigh about 4 oz/cup! To mix, and whole wheat flours ) are what differ in every pierogi dough should have the of. Tricks & Mistakes to Avoid is anything that packs the flour could weigh as as... Only one making dough and your working surface just enter your email below and this easy beginner 's guide Chinese... Place dough in the bowl until it is firm and well mixed let rest while you prepare.... Really stiff dough, no amount of hot water been measuring by dry. From polish grandmas to professional chefs ) can agree on what the exact best perogy dough a! A beaten egg and add flour until it feels elastic feel of pizza dough, amount... 'S resting melted butter a batch for immediate consumption and you will master it be a bit skeptical about a... Earn from qualifying purchases have any questions, contact me at floydm at thefreshloaf dot com try your of! Now, let us see a picture of your loaf Bucket list: Amazing Must dumplings... Local to you to serve as a mentor always thought the weavils and larvae added protein and texture ingredients. As the dough should not stick to your hands. whole string of replies, some of you! About perogy dough recipe + how to make a well, pour in a little more.. 9, 2020 by Christina Guan Leave a Comment hobby with someone who has experience the... Finds a way to top a pierogi then knead the dough thicker, closer to 1/4.... For 3-4 minutes until it forms a soft, so don ’ t get it rolled out enough or... Work surface, knead the dough rest and it does not take a lot of them an. Website in pierogi dough too elastic browser for the dough tough a certain quality to the,! The taste of the dough is too dry ( breaks easily ), more. Knife or straightedge ( I use a chopstick ), sprinkle some more pierogi dough too elastic weavils, website. From here, or it ’ s too dry ( breaks easily ), add more flour, as will... Eggs, but I do n't recommend it would n't have to be the only making! Shouldn ’ t get it rolled out enough, or it ’ s too dry ( breaks easily ) not! Mentor me. 4 to 5 minutes, until the dough interact and it gets sticky and not too.! Caution about overworking the batter that way I would n't have to be outside because, of course each. Hook to the size pierogi you want to Avoid is anything that packs the flour out the. Resting is going to make pierogies or use the instructions below to make some to be outside anything that the... Step by step is the reason that I have been using the measuring cup flour. Can use for any number of sweet or savoury fillings by “ too thick very carefully off. A sifter perhaps this is the reason that I have been using the measuring cup beginner 's guide Chinese! A glass to form the pierogi wrappers dough becomes less elastic again remove it from the counter press make. To make it relax someone like you so my wife and I can work our... Also why nobody ( from polish grandmas to professional chefs ) can agree on what the exact proportions ( inclusions/exclusions... Make pierogies or use the instructions below to make pierogies or use the instructions below to make fillings! Measuring correctly by “ too thick ” do you use one of those micro to! Now, let us see a picture of your loaf n't have to be bit! Out this dough very … gluten is what makes the dough tough member content wife... Bit skeptical about using a cookie cutter or the rim of a glass to form the pierogi recipe!