|by Marilyn Mets|
Four fat dough sticks and illustrated, easy-to-follow instructions allow young children to roll, mold, press, and imprint numerous amusing and dec...
Results 1 - 10 of 121 for pierogi dough
Here are four authentic dough recipes for making pierogi. Each dough ... butter before serving. Leftover pierogi are best browned or steamed the next day.
Combine all ingredients ... any additions. Turn dough out onto a ... out, brush the edges with an egg wash or water (where the pasta is crimped together).
In a large ... together. Turn the dough onto a well-floured ... you fill the pierogis, put 5 ... Set aside to cool while you roll out the pierogi dough.
Put sour cream ... add flour. Mix with hands until dough is soft and elastic, about 15 minutes. Wrap dough in plastic wrap for 1 hour before rolling out.
Mix flour, eggs and water and work dough until firm. Divide ... filling if the pierogi are to be ... cream is omitted, garnish with melted sweet butter.
The dough we use most ... baking. Bake for about 15 minutes in a 375 degree oven (until golden brown). Take care not to overbake - they are thin and tender.
Use food processor ... mixed, knead the dough on a floured ... to the size pierogi you want. Dough ... filling can be used as long as it is not too runny.
Mix all ingredients ... needed). Roll out dough, cut into ... double recipe. Dough may be made and set aside. See recipe for filling in Main Dish section.
Mix and let ... minutes. Roll and fill with favorite pierogi filling. Drop in boiling water. When pierogi comes to top it's done. Mix and fill pierogi dough.
Mix like noodle dough. Fill with cottage cheese, egg, sugar, or mashed potatoes.
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