Dough:Whisk eggs with sour cream and milk. Add in flour and salt. Knead the dough by hand or with a standing mixer. Allow the dough to rest for 10 minutes once fully …
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Basic Pierogi Dough. This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.
Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream. The first dough I used for this is a variation of ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile!
Before cooking the pierogi, cook some finely diced or sliced onion in butter over medium-low heat. You want the onion to soften but not to brown. Boil: While onions are cooking, bring a large pot of salted water to a boil. Add the pierogi and cook until they float. Once they float, they are done.
For those whose bodies can't tolerate gluten and for those who choose to eliminate gluten from their diet for whatever reason, this gluten-free pierogi recipe could be the answer to a dumpling lover's prayer. Half-moon-shaped dumplings filled with everything from savory to sweet fillings are common to many Eastern European countries.