Not a very complicated dough at all, unleavened.
Ingredients:
Flour (14oz)
Egg (1)
lukewarm water (until desired)
salt (pinch)
Method:
On a pastry board mix flour, egg and salt. Slowly add water bit by bit while kneading. Keep adding more until the dough does not stick to the pastry board or hand.
Divide the dough into 4 parts and roll each one out thinly (about 1-2mm).
Using a wine glass with a 2.5 inch diameter (approx), cut circles out of the dough.
Then the filling can be put in the middle (about a teaspoon full) and the edges firmly pressed together when it is folded over to be cooked in boiling water for 5 minutes or so.
This can also be the recipe for uszka dough
1 comment:
Nooo, NO EGGS in proper pierogi dough!
Salt is not necessary either.
2.5 cups flour
1 cup boiling water
Put both in a bowl, mix to get all flour wet. Put aside until cool enough not to burn your hands. Knead the dough until it's smooth and doesn't stick to your hands. Cover the bowl with a tea towel and let the dough rest for 20-30 minutes.
Divide, roll (not too thin, you want to be able to stretch the dough a bit around your filling without tearing), cut circles etc.
For uszka cut into 2" squares, put filling in the middle, fold diagonally in half, pinch sides together and then press the two longer ends together to form a ring.
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