SILKY SMOOTH PEROGHY DOUGH (Pierogies)
This is another recipe I have perfected over the years while being married to the best and handsomest Ukrainian man. 😉. My peroghy’s are always the hit of every big family dinner.
I recently bought a dozen handmade peroghy’s from a local seller because I was being lazy and thought “homemade!” We were so disappointed as there was more dough than filling and the dough itself was chewy and tough. My peroghy dough is literally the silkiest and smoothest peroghy dough! No tough chewing required. 😉
Makes 7-8 dozen peroghy’s
INGREDIENTS:
7 1/2 cups flour (plus extra for rolling)
1 1/2 tsp salt
2 eggs
1/3 cup sour cream
2 1/2 cups room temperature water (slightly more if needed due to elevation differences)
DIRECTIONS:
Add all ingredients to large bowl and using a large fork, mix until a slightly sticky ball is formed. (You may need more or less water depending on your areas elevation).
Cover the bowl with plastic wrap and allow the dough to rest for 5 minutes.
Using a rolling pin, roll the 1/3 of the dough at a time out on a lightly floured surface to approximately 1/16th inch thick. Keep remaining dough covered with plastic wrap or a damp cloth to keep it from crusting over). While rolling, if you find the dough is sticking, gently lift an edge and dust a bit more flour under the dough before continuing to roll.
Using a 3 inch round glass or biscuit cutter, cut out the circles as close to each other as possible. After filling each batch of rolled dough, gather up the scraps and roll them out again to cut more circles.
To fill, gently stretch a circle of the dough and using a cookie/melon scoop or tablespoon, place a large tablespoon sized amount of cooled filling in the center. Pull the two middle sides together and pinch in the middle. Push filling in on one end and pinch closed. Repeat on the other end. Re-pinch entire closed side of the peroghy to double seal it.
Boil in salted water until they float to the top and allow to cook for 1-2 minutes longer.
Serve with caramelized onions and bacon in butter and a dollop of sour cream.
