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Polish   -   Pierogi - Dough   adapted from unknown

  • 2 Cups Sour Cream
  • 4 1/2 Cups Flour
  • 2 Eggs
  • 1 Egg Yolk
  • 2 Teaspoons Salt
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Vegetable Oil
Directions in lg. bowl mix all ingredients and knead into a soft, easily workable dough. cut in half and let rest, covered, for at least 10 minutes (I prepare my filling in this time). Roll out each half into a thin circle (this is very elastic and will creep back, you have to roll with intent here). using a drinking glass (or a round cookie cutter about the same size), cut the dough into round circles. put about a tablespoon (or less, less works) of filling in the center of each circle and fold it over (into a half circle). press the edges together, and seal the edges with water (wet the tip of your finger and run it along the sealed edge to cement the sel - this is a good idea, so it doesn't come open while boiling, which is really messy). cook in boiling
salted water for about 10 minutes (or, when they start floating to the
surface!). drain. they should be pan-fried in butter, but don't have to be,
for you calorie-conscious not totally put off by the sour cream.
Serves 1
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 4, Speed: 3, Overall: 4 Rate this recipe

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