WebKeto Pierogies Using Fathead Dough Low Carb I … 7 hours ago To make the Keto Pierogi Dough: Combine the mozzarella cheese and butter in a medium bowl and microwave for …
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Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg. There are two ways of making the pierogi dough – with or without an egg. Many Polish home cooks are arguing, which way is the best. For me, the perfect pierogi dough is made without the egg.
Pierogi are Polish dumplings that can be stuffed with a variety of fillings like minced meat, sauerkraut, mushrooms, or even blueberries and strawberries. Potato or potato and cheese is always a classic. The dumplings are often served with caramelized onions, sour cream, or crispy pork like bacon.
Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes.
Pierogi are the Polish version of dumplings, but they’re made with unleavened dough. What’s the difference between pierogi and vareniki? Vareniki and pierogi are both Eastern European dumplings. Pierogi is what they’re called in Poland, Slovakia and Ukraine and Vareniki is what they’re called in Russia.