Ukrainian Pierogi Dough Recipe

Classic Pierogi Dough (Pelmeni Dough) Valentina's …

WebNov 3, 2020 · Place the dough hook on to your Kitchen Aid mixer. In the mixing bowl, add the milk, salt, egg, water, and combine. Add in four …

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1. Attach the dough hook to the Kitchen Aid mixer. Mix the milk, salt, egg and water.
2. Add the flour, continue mixing until the dough is smooth and flour is well incorporated. (Dough should not stick to your hands.)
3. Keep the dough covered until ready to use.

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Pierogi with Farmers Cheese (Vareniki Recipe)

WebFeb 29, 2024 · Combine the liquid ingredients: In a large bowl, whisk together the eggs, sour cream, lukewarm water, and milk. Add in the dry …

1. Mix sugar, farmers cheese and egg, until it's fully mixed in. Set it aside.
2. Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
3. Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
4. Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.

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Ukrainian Olha's Varenyky (Perogies) Allrecipes

WebJul 14, 2022 · Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run …

1. To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.

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