Pierogi Dough
Getting the dough right is the real key to success when it comes to making perfect pierogi. Combine all the ingredients and knead them together by hand. Do not use a blender, mix master, or anything mechanical.
Servings: 100 pierogis
Calories: 3823kcal
Ingredients
- 1 kg plain flour type 450
- 1 egg
- 700 mls water
- splash of oil
- pinch of salt
Instructions
- Sprinkle a small amount of flour across your kitchen bench, just enough so that the dough doesn’t stick, but not too much, as you don’t want the mixture to dry out.
- Don’t over-knead: once all the ingredients are combined, the dough is ready.
- Keep the dough moist: you should be able to cut the ball of dough in half and it should have a rough texture and be very moist to touch.
- Once the dough is ready, use a big, heavy rolling pin to roll it out, and roll it out straight away so that it doesn’t dry out.
- The dough should not be difficult to roll out; if it is, then the dough is probably too hard, because it's too dry.
- If you must keep the dough for a short time, wrap it in aluminium foil to keep it moist.
Nutrition
Serving: 1g | Calories: 3823kcal | Carbohydrates: 763.4g | Protein: 108.8g | Fat: 28.2g | Saturated Fat: 4.9g | Polyunsaturated Fat: 23.3g | Trans Fat: 0g | Cholesterol: 164mg | Sodium: 237mg | Fiber: 27g | Sugar: 3g