Dough for Polish dumplings – pierogi
I have posted a similar recipe (VeGaN dumplings) a few months ago. Since then I made dumplings several times but somehow I was not satisfied with the dough. The dumplings either came out very hard or soft, but never medium. And you know, if I do not like something I change it 🙂 So I decided to try out a different recipe and this time, not a VeGaN one.
And the result? The dough was definitely softer and more flexible during the work. But once it cooled down it was very hard to roll it out and work with it. So my recommendation is to keep your dough in a warm place all the time. And what about the taste? The dumplings were very similar to the VeGaN ones and I couldn’t see any significant difference in taste. I do not know if its a good or bad sign. The only thing I know is that I will be still searching for the best Polish dumplings dough recipe 🙂 Until then, check out the recipe below and have fun cooking. Enjoy and ciao 🙂
PS: Maybe you can help me out and share your favorite dumpling recipe with me 🙂 I would definitely appreciate it 🙂
How to make a classic dough for Polish dumplings? (pierogi)
How to make a classic dough for Polish dumplings? (pierogi)Course: Dinners, Lunches, Recipe book
300g of soft flour (type 450)
Pinch of salt
125ml of hot boiling water
1 free-range egg
20g of butter
- Pour the flour into a bigger bowl and add a pinch of salt.
- In a glass or a measuring cup melt the butter in a hot boiling water. Then add the mixture gradually to the bowl with the flour. Add the egg and stir everything roughly with a spoon.
- Dust your working surface with some flour and place the dough on it. Knead the dough for 7-8 minutes until smooth. Then cover the dough with a foil and let it rest for 30 minutes.
- Divide the rested dough into 4 parts. Place the first part on the working surface and roll it out into 2-3mm thick dough. With a metal ring or a thinner glass cut the dough into rounds. Fill with your favorite dumpling filling and cook in a salty water. *TIP: keep the leftover parts of the dough in a warm place while working with 1 part.