Pierogi and Vareniki Dough
"The best pierogi dough ever! The dough is very easy to work with and does not break when boiling. The addition of the cake flour makes all the difference, they come out soft and wonderful.
Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Makes enough for about 48 pierogies or 32 varenikis. Cooking time is fridge time."
photo by PanNan
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
48 pierogies
ingredients
- 1 cup all-purpose flour, plus additional for kneading and rolling
- 3⁄4 cup cake flour (not self-rising)
- 2 large eggs
- 3⁄4 teaspoon salt
- 1⁄4 cup water
directions
- Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
- Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
- Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Questions & Replies
-
I wonder how it would work with pastry flour it just has a little more gluten then cake flour from what I understand! I myself don't like tough dough so can't wait to try this one thank you!
Reviews
-
Made these yesterday evening for Christmas with the family. Mine came out very tough. After getting home and reading the recipe again, I am thinking there may be something missing out of the directions. Perhaps they needed to be refrigerated after covering with the plastic wrap. When reading the recipe again tonight, I see that it says to bring it back to room temperature in step 5, but no where did I see that it needed to be refrigerated. I however do like the flavor of the dough, therefore, giving it 4 stars. Reviewed for 1-2-3 hit wonders tag game 2007D.Thanks for posting Kitten. -
The dough was perfect. I got 40 pierogies. I made the filling out of mashed potatoes, chives and caramelized onions. I froze then all in 4 separate bags. I had the first batch today with sauteed cabbage and onions. We loved them!! I'm glad I have 3 more bags. Thank you Kittencal, another fabulous recipe. -
Can someone tell me what to cut the circles to fill with and how big it should be I don't like real small ones because I like to have a decent size of filling in them! Thank you!
-
This is one of the best recipes I've found for pierogi dough and I've made pierogies for years! I think the cake flour makes it so much better than just flour alone. I make a standard filling of mashed potatoes, shredded cheese (usually cheddar) and onions fried in butter. I've made these for work numerous times and they are always a huge hit! -
This dough was easy, light and delicious, and make for a tender pierogi. Thanks for posting it. Made for ZWT4.
see 2 more reviews
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