One of my 2012 resolutions is to make pierogi once a year. So on January 1st I made 2 kinds: sauerkraut and mushroom with onion, and cottage cheese and potato with onion.
This recipe is for a tender, not-sticky dough with smooth consistency and good stretch. It came from my Mum's childhood friend Charlene and we've used it for over 20 years. Make sure to use unbleached flour - it won't spring back excessively and annoy you the way bleached flour will.
Pierogi
8 cups unbleached flour
1 teaspoon kosher salt
2 eggs at room temperature
3 1/2 cups water
2 Tablespoons unflavored oil (sunflower works well)
Sift the flour and salt into a very large bowl. In a smaller bowl combine the eggs, water, and oil.
Make a well in the centre of the flour mixture and pour the liquid into it. Mix well and then knead very well. Cover bowl and let rest for an hour before using so the dough isn't too soft.
1 comment:
Humbled, as always.
I have a Hunky Bill's Pierogi Maker you could use next time.
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