Here is the pierogie dough recipe that I use. I actually received it when I purchased the pierogie makers sold by Hunky Bill. (sis in law recommended it) Personally, I didnt care for the molds. Being raised by European parents and taught how to make them by my mom, Ive learned how to handle the dough and fill/seal pierogies. I became better with practice. Im a bit of a purest, and looks mean alot. Mass produced look just doesnt do it for me. I prefer the traditional, handmade look. But someone else might love the molds. It does have great reviews. Anyway, here is a link to the dough recipe which I found online (if you buy the makers, the recipe comes with it). I make the dough in my bread machine (on dough cycle just to mix-no rise. I take it out when its mixed properly). I let it rest and then roll it out. I dont divide it like they say in the recipe, I just cut random portions off and roll it out on my pastry board. I like this recipe better than my moms. It handles really well for me. recipe-finder/recipe/17195390448022213734 BTW, after boiling them, I coat them lightly with butter and arrange them on a jelly roll pan (in rows, not touching or barely touching) and put them in the freezer. Once frozen, I put them in a ziploc bag for later use. Frozen will fry up very nicely. I cover them on low, med-low heat to fry slowly so they are fully heated through, are tender but have a nice crust. Bring on the sour cream......
Posted on: Mon, 04 Aug 2014 13:17:47 +0000
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