PIEROGI AND VARENIKI DOUGH
The best pierogi dough ever! The dough is very easy to work with and does not break when boiling. The addition of the cake flour makes all the difference, they come out soft and wonderful. Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using. Makes enough for about 48 pierogies or 32 varenikis. Cooking time is fridge time.
Provided by NcMysteryShopper
Categories Breads
Time 50m
Yield 48 pierogies
Number Of Ingredients 5
Steps:
- Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
- Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
- Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Nutrition Facts : Calories 20.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 8.8, Sodium 39.4, Carbohydrate 3.7, Fiber 0.1, Protein 0.7
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