Just butter ’em up! Drop in pierogi in small batches, a few at the time. Pierogi is American name for varenniki. Put the sauerkraut filling in the center of each circle. Thanks for all the great recipes! provided we gave appropriate notice before the main meal was started. I just wanted to say thank you! What is the difference? Alf, here is the recipe you’re looking for, I’m sure of it: – 1 and 1/2 cup water I’ve seen dough recipes with butter and no eggs, eggs and no butter, sour cream and even evaporated milk. Drizzle the pierogies with melted butter. There are only two ingredients in this recipe: flour and sour cream. Traditional pierogi dough is a combination of flour, water, salt and oil. Pierogi Filling. Work with one piece at a time and keep the rest covered with plastic wrap. If you are new to making these, check out this new recipe with more exact measurements. it takes forever to load sometimes sometimes it just freezes. Could i use an electric for the dough? 4 tablespoons unsalted butter, at room temperature. Thanks to sour cream, the dough feels smoother and kneads easier. Hi Natasha! After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. We have always used dry curd cottage cheese. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Is it possible to make pelmeni without using pork, or will it make the meat too dry? Thank you so much for posting these great recipes. Everything just looks so amazing! By the way, is it a traditional Ukrainian way to make the potato filling with hard cheese like mozarella? Explore. It’s either: Set aside for 20-30 minutes. I just stumbled upon your blog and wished to say that I’ve really enjoyed browsing your blog posts. My russian friend’s Mom made pierogi’s at Christmas time and I was lucky enough too be at the right place at the right time and got my first taste of these wonderful treats. Step 1, Beat egg, milk, water and salt in a bowl. Pierogi Dough: 1 large egg. I can't recall my Polish grandmother ever having a recipe card for her dough until later in life. Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi). Stir vigorously to incorporate the eggs. It uses butter, egg, flour, salt and milk (instead of water). If you knead it too much it will become tough, it really doesn’t take long to knead this dough. Can bread flour be used instead of all purpose flour? The recipe that I like best is this new dough recipe and you do need a stand mixer for that one. If you’re making this dough with an intention to freeze it – I wouldn’t recommend doing that. I know pelmeni are tough to make as it is, which makes it extra painful when it doesn’t work out. It would tear as I rolled it, tear as I tried, ever so carefully, to remove it from the counter. Blend the remaining scraps of dough into remaining dough half, and repeat steps 4 and 5 until all pierogi are finished. Thanks for letting me know you are having issues with it. I am using my tried and tested pierogi dough. I have had such a hard time finding true russian recipes, spasibo for creating this site! I think the extra add-ins make it a little softer and tastier . Place the dough under a bowl and let it sit at room temperature for about 1 hour. I haven’t tried it but found it while looking for a cherry pierogi recipe. Hope that helps. 3. Mashed potatoes, creating a smoother texture. Repeat steps 7 through 9 with the rest of the dough. GOD I MISS HER!) Prepare the dry ingredients first. If we weren’t fussy about That’s wonderful! How To Mold Sauerkraut Pierogi? Let the dough sit for 30 minutes covered with a damp hand towel. Butter them up and serve them with a generous heap of sour cream. Dust finished product with some sugar to keep from sticking and dip in sour cream. I’m so happy your entire family enjoyed that! Combine flour & salt in a bowl. 2. Or is it best to you a whisk? Inna. So I fried them after they cooked. P.S. If making pelmeni (meat filling), pinch the two edges together to form a "diaper" shape. Would you just add the fruit whole and add sugar? Bring a large pot of salted water to boil. 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. Sprinkle with a little paprika and serve with sour cream. Borsht and verinike were always available in the house whenever we This dough recipe is very quick and easy to make. I’ll try to get that posted soon. Pelmeni and varenniki are nowhere close to “pierogie” – unless you are speaking Polish and referencing Polish cuisine. 3. I have been able to make about 36 pierogi from one batch of dough. 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. Mix until nice and combined then add 1 cup of boiling water. Will the blueberry and cherry filling leak through with this dough? Dough: Place the flour on a clean work surface and make a well in the centre. Don’t forget to coat them with “zazharka;” fried up bacon and onions. She would make the varenyky and pyrizhky with either ground beef and onion or potatoes and there was ALWAYS a pan of caramelized onions on the stove that you could always smell through the house (although back then I just thought that maybe she wasn’t a very good cook and had burned them! Slowly stir in the remaining (warm - not hot) water until a dough begins to form. Also, gave 5 stars for an excellent recipe, although I prefer some more fat (e.g. Hi Natasha! Stir with a stout spoon or wooden spatula until the flour is moistened, and a shaggy dough … Mix until the dough comes together. I’m hoping to post it tonight. Ready to give it a go? Do you think it will be okay if I used the dark pittied cherries that come in a can, it’s hard to find the other kind. Tip four cups of flour onto your work surface, make a shallow well. Although you can use frozen pizza dough for this pierogi pizza recipe, it’s best to make your own dough, as fresh dough always tastes the best. Combine flour, salt, sour cream, egg, and water in a large bowl. Also, the dough recipe makes about six servings with six pierogi per serving. Whatever the case may be, I feel blessed to have a mother in law that doesnt judge me for being different. Hi Dee, I haven’t tried it with bread flour so I’m not sure if the measurements should be different or if the dough would still be the same. Dust both hands with flour and start kneading to form the dough. Hi Lydia, the dough is the easiest to work with – soft, pliable and easy to roll out when it is fresh. Even Chinese dumplings came from Siberian Asians and not the other way around! Pour buttermilk over to taste, then season with salt and pepper. I have another recipe posted with more exact flour ingredients that I’ve been using; it does require a mixer though; That is so nice of you to share the Russian recepies with other people, my hubby loves pel’meni, but we do the filling with chicken, you should try it, i”m sure you’ll like it, but thanx for the dough, i’m gonna try it with the soure cream like you do, sometimes this week. So you can replace 1 1/4 cup 2% milk and 3/4 cup water with 1 cup whole milk and 1 cup water. https://natashaskitchen.com/2011/05/09/russian-pelmeni-recipe-new-dough-recipe/, https://natashaskitchen.com/2012/07/22/buchty-sweet-cherry-filled-buns/. Man, when am I not hungry? the main course at suppertime we could always have borsht and verinike I'm Natasha Kravchuk. I also remember you commented you freeze golubtsi. Whisk together egg and sour cream until well combined. It’s better to make it fresh. Dough Instructions: I use this dough recipe for both Vareniki (Pierogies), with many filling variations, and for Pelmeni (Meat Dumplings). Let it rest for 20 minutes then roll it out on a floured board, thinner than for pie crust. She added a little salt to the quark along with chopped onions, and the filling was ready. I made this recipe alongside another recipe that didn’t have the sour-cream, milk or eggs….this one was noticeably more tender and delicious! It finally dawned on me that I should try to recreate them and started searching on the internet (I’m ashamed to say that I didn’t even know how to spell “varenyky”) I found quite a few variations but distinctly remember my grandmother yelling at us (with love, of course) when we were little and wouldn’t eat and she would say, “it’s all good ingredients, butter, eggs flour and salt!” (in broken english, of course. For Meat filled pelmeni: Melted butter. Divide the dough into the 2 or 3 pieces. We are dairy free and that one was perfect. These pierogi wrappers are soft and tender, with a pleasant silky mouthfeel. Let the dough sit for 30 minutes covered with a damp hand towel. Natasha’s favorite tips to unleash your inner chef! The refrigerated buttermilk biscuits from a Grocery store are also great for use as a dough for pierogi. Hi Alf, our Pierogi recipe might be more like what you remember of your grandmother’s cooking. But, I so understand the language barrier. If making pelmeni (meat filling), pinch the two edges together to form a “diaper” shape. As far as I know, you usually make adjustments when you bake. Sour Cream Pierogi Dough Recipe. The dumplings should have more potato flavour than flour. I have never topped them with onion and bacon, but think the next time we make it we will. Step 2 In a separate bowl mix together the vegetable oil, warm water, and beaten egg. I don’t think I would try mixing beef with poultry – I haven’t tried it myself but that just doesn’t seem like the best combo. Add 3 cups of the bread flour and mix on medium low for about a minute. The dough is very easy to make. We use organic skimmed milk, but it’ll work with 1%, 2%, or whole milk; however, we’re not sure about the ultra pasteurized milk. When you said 1¼ cup 2% milk (or 1 cup water, 1 cup whole milk)” did you mean replacing with 1 cup water and 1 cup whole milk or did you mean either one 1 cup water or 1 cup milk? In Russia/Russian the word “pierogie” is a plural form and actually applies to large rectangular sheet pies (singular – “pierog”) made using pastry or yeast dough with meat, cabbage, or other fillings. wow, so just made pierogies and they turned out AMAZING! Oh goodness I can totally see how that is confusing. Roll out the circles even thinner, to 3 inches (7.6 cm). :-), What a great story. Wrap the dough in plastic wrap and … Here’s a quote from a Polish forum: a few more pinches of flour (for kneading). Does the recipe say if u use one cup of water to use one cup of milk with it? Well I tried this one today and it turned out perfect thanks . I haven’t tried it with gluten-free flour so I’m not sure if the measurements should be different or if the dough would still be soft with gluten-free. 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. This post may contain affiliate links. , Thank you so much for sharing!! I would recommend using it after it is made. Then, when we run low, we just use some scratched buttermilk to make a new batch. Any recommendations on dough with eggs and butter? Noticed your mention of “pierogie” in the context of pelmeni and varenniki. Other recipes include sour cream or buttermilk. If you test it out, let me know how it goes . I appreciate the fast response! Homemade gluten free pierogi freeze really well, so more is always better. Combine water/oil/egg, blend well. Pieces should be a little larger than a gum ball. Carefully place half of finished pierogi in boiling water a few at a time (drop … I was also wondering.. Start kneading, and add the last cup of flour as you knead. If you want to make your man happy, make him some Vareniki (вареники). Do not overwork the dough! This makes dumpling dough more stretchy and less easy to tear. Thank you! Pierogi are made by making a dough, then filling the dough/dumplings with fillings (sweet or savory) and then boiling them and then serving them with a little butter and fried onions, or pan frying them. Pierogi Dough. Instructions Whisk together egg and sour cream until well combined. This one doesn’t require a lengthy kneading so I’m not sure if the over kneading would toughen or soften this dough. , So glad you enjoyed them. 1/2 teaspoon kosher salt. The dough is ready to make pierogi’s. 2. Not really. Turn out onto a lightly floured work surface and knead until smooth. I had to work with the dough thicker, closer to 1/4 inch. Remove with a slotted spoon and drain on paper towels, then place in a warmed dish and trickle with melted butter. Is there a certain spot on the site that freezes? I’ve never tried that but it is a good time saving tip. Cut the dough into 4 to 6 pieces. 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