pierogi dough too elastic

This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. It's pretty easy to goof fairly badly if you flour your work surface and your hands really liberally, then also keep pouring more and more flour onto them as time goes on. As soon as I start kneading, the dough becomes less elastic again. And it does not take a lot of work. Thanks. That way I wouldn't have to be the only one making dough and pizzas! Use large ... to the size pierogi you want. Stick these into the fridge whole you make the fillings. So, kneadless to say (ha), it’s pretty important that you know the basics of perogy dough before you embark on the wild adventure of making some for yourself. as some kids in school give her a hard time about the sandwiches, most others just want some homemade bread. The recipe includes instructions on how to roll out, fill, and cook pierogi. Pierogi Sauce made with creamy mushrooms and dill has quickly become our favourite pierogi topping. The dough should have the feel of pizza dough, elastic but not wet. Making pierogi is quite labor-intensive, but it pays off – you’ll have dinner ready for many days, and the pierogi freeze very well. When I dump the mix on the workspace, there are plenty  of dried crumbs; so I don't think I am over mixing. Dough too dry? It just might introduce too much air into the flour, and therefore your cups will be *too light* and you'll go too far in the opposite direction, ending up with a very slack dough (high hydration). Roll out one ball of dough to 1/8 inch thickness. Additional flour may need to be added if dough is too sticky. Your email address will not be published. If the dough is too sticky, add more flour, 1 tbsp at a time. Let the dough sit for 30 minutes covered with a damp hand towel. I have been baking with sourdough about three years now, have built an earth oven in the backyard and make all of our familys bread, my daughter sometimes asks me "Dad, can we have some store bought bread?" The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. Required fields are marked *. In the first case the flour could weigh as much as 5 oz. If you have the ability to weigh your ingredients, do so. A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. It sounds to me as though you may not be using enough liquid. The Fresh Loaf is not responsible for community member content. It was a bit tough to work with because I only had a super thick sour cream (Schmand) which messed up my proportions a little and I very possibly overkneaded it, but overall it tasted awesome. Finish by leveling it with a knife or straightedge (I use a chopstick), not by packing it down in any way. Making pierogi is quite labor-intensive, but it pays off – you’ll have dinner ready for many days, and the pierogi freeze very well. Kneading the dough helps building up the gluten. Perogy Dough 101: Tips, Tricks & Mistakes to Avoid! Save my name, email, and website in this browser for the next time I comment. At my grandparents’ legendary Sunday lunches, the star attraction were the oven-warmed casserole All original site content copyright 2021 The Fresh Loaf unless stated otherwise. There is more that one way to top a pierogi. :(. 2. You can prepare the dough on a pastry board or with a food processor – I chose the second option. Knead the dough in the bowl until it is firm and well mixed. And you're right to be a bit skeptical about using a sifter before you measure. I always thought the weavils and larvae added protein and texture. I have been using the measuring cup to scoop out and I never used a sifter. Despite of what others call them, if you’ve never tasted one, you’ve been missing out. Now, let us see a picture of your loaf. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. LOL. Besides weighing so it starts out right, also watch out for "kneading in" so much flour that you wind up changing the hydration level significantly by the time you're done. The Notes section includes filling suggestions, such as fruit filling or several savory fillings, such as sauerkraut and mushroom, potato and farmer's or cream cheese, and meat filling. I’m still on the hunt for THE perfect perogy dough recipe, but overall, I usually pick ones that involve sour cream because I love what that flavour does for the dough. I’ll follow recipes like an obedient schoolgirl but somehow I always, ALWAYS end up with a wet elasticky mess that won’t roll out, shrinks like it’s terrified upon contact and (while tasty) takes the better part of my day to turn into actual perogies. Overall, the technique for perogy dough is simple: start with your dry ingredients (flour mostly) and slowly incorporate all your wet ingredients to form a soft dough. When I attempt to do the windowpane test to determine if the I kneaded enough and have built up gluten, the dough normally just tears. Cut out circles using a cookie cutter or the rim of a glass to form the pierogi wrappers. Dough grows by about 1/3 to 1/2 when boiled so be careful ... is not too … Honestly, besides plenty of (delicious) trial and error, there’s no way to figure out your ideal perogy dough recipe. Then, knead it until it is elastic. Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. Pierogi dough should be a bit sticky and elastic when you finish kneading it — and you do need to knead it (ha). Use large ... to the size pierogi you want. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. I live in Phoenix, and I can tell you here in the desert I have often found that you need to add more water than recipes call for, so your hydration levels may well be the problem. Will try your recipe of adding a small amount of melted butter! Be careful not to add too much flour, as this will toughen dough. Dough too soft? If you've got a really stiff dough, no amount of resting is going to make it relax. Fit into the pie plate with the plastic still adhered, then very carefully peel off the plastic. For the pierogi dough. Knead away until it forms a soft, elastic, lump. A pinch of flour is enough. The exact proportions (and inclusions/exclusions) are what differ in every pierogi dough recipe. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. Gluten is a protein found in most grains. I’ve found that no matter how much you fiddle around with the recipe, perogies pretty much always taste great so long as your filling and toppings are on point. BTW:  Question about the Windowpane test, is this done after initial mixing of dough or after 1st rise? It’s pretty forgiving though, so don’t stress too much. As you plan your pierogi making, first take into consideration how many people you will serve and how many pierogi you will be making. Are you scooping the flour out of the bag (container) with the measuring cup or are you sifting it into the cup? Blending the bread dough for too long can also lead to oxidization. A delicious option for any meal. Definitely try weighing ingredients, that will help. As soon as I start to knead by hand, the dough becomes resistant to stretching. The pierogi dough should be elastic, delicate and soft, so it does not dominate the taste of the stuffing. I would love to get together, but I am in Tucson. I adore making and eating perogies, but if there’s one dough I consider my “Everest” in the dumpling world, it’s perogy dough (or pierogi dough, if you want to spell it the Polish way). Overall, the technique for perogy dough is simple: start with your dry ingredients (flour mostly) and slowly incorporate all your wet ingredients to form a soft dough. https://www.thespruceeats.com/potato-pierogi-dough-recipe-1136818 Knead quickly, gradually adding enough water for the dough to become soft and elastic. This is why some recipes, such as a delicate cake or muffin recipe will caution about overworking the batter. There are a lot of different schools and a lot of them add an egg to the dough. Make a well, pour in a small amount of hot water. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. Add flour gradually. Combine the ingredients for the dough and kneed for at least 10min until you get a lovely, elastic dough ball, which is a pleasure to kneed. The flour should be sifted and spooned into the  dry-measure cup, then leveled with a straight edge blade, if you are measuring by volume. 3. (slightly dampen the counter first so it won't slide around--if you have granite that isn't necessary) After it is rolled out the way you want it, slowly remove the top piece of plastic, and lift the crust by the bottom piece. Are you weighing your ingredients? If the dough is too dry, add more water; if dough is too wet, add more flour. Choose one of the dough recipes from here, or follow this basic recipe below. In my opinion, the dough without the egg is much softer and pliable. I agree with the other posters that what is happening is you are making your dough too stiff -- too much flour and not enough liquid -- and that's why it's not compliant to your kneading. 4. Work the dough until it comes together. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Let the dough rest for 30 minutes. Mix flour and salt in a deep bowl. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. Each batch of dough made approximately 40 pierogi Dough: 2 cups all purpose flour 1/2 teaspoon salt 2 eggs, beaten 1/2-3/4 cups water (If you have water from boiling the potatoes use that as it will make the dough extra tender} Directions To make the Dough: 1. Do you use one of those micro scales to weigh out ingredients? Dec 11, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). Still, this dough is so forgiving that so long as you can get your fillings in there to cook, you’re good. Let's make it happen! 4. Then, knead it until it is elastic. Someone mentioned to let it rest for a few minutes and that should fix the issue. I also have been experimenting with sourdoughs and I built a brick oven in my back yard, so we have a lot in common. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. I'm in Phoenix also, and would love to get together sometime. (Also, depending on what style of bread you're making, it may work just as well to "autolyse" then "stretch and fold" [S&F] every so often, and not knead at all:-). per cup in the second case it will weigh about 4 1/4 oz/cup. The thing about perogy dough recipes is there’s always wildcards, especially if you add eggs. I am in Tucson, not Phoenix. But, the truth for any dough is that you must develop a feel for when it is right, slowly adding flour and kneading to get the correct consistency. Additional water may need to be added if the dough isn’t coming together. Cut the dough in half to begin rolling. You will probably find that the slacker dough is hard to handle, but with practice you will master it. This means that the flour used for the dough will oxidize and bleach, which will also affect the flavor of the bread, not just the color. By “too thick” do you mean you can’t get it rolled out enough, or it’s too dry? Wrap the dough in plastic wrap and place in the fridge for 30 minutes. But the first reason is the important one, because, of course, you have no reason for the second one. We offer a variety of flavors. The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much … It's elastic but not too elastic, not too sticky and not too sticky. Best not to add too much flour. Do you use one of those micro scales to weigh out ingredients? Maybe we could have a big earth/brick oven bread and pizza get together. This is expected; it is the gluten network that holds a dough together and gives it elasticity and the ability to stretch. When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. I have a regular food scale that can do up to 5 lbs but I'm pretty sure mine is only accurate to within 5 grams. If the dough is too wet, then add a bit more flour. It should not be too thick. Brush off flour from dough and table. Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. I am following various recipes that are mostly found on this website here. Last but not least, let’s run through some tips and mistakes to avoid (collected from traumatic personal experience) to help you troubleshoot your dough and make sure it rocks your socks off. This site is powered by Drupal. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html Don't add too much, because it might become too sticky. Try increasing the hydration. This is comforting, because perogy dough is pretty hard to nail. https://soupbelly.com/2010/05/14/potato-and-cheese-pierogies If your dough is too floury, you might need to use a little bit of water to get the dough to stick to itself and seal, but I’ve found the dough is usually soft, stretchy, and hydrated enough that a firm pinch is all you need. Work in a little extra flour if the dough is too moist. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. My basic recipe gets rave reviews re the tender dough. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. Then add that note to the website, just the way you did the first note you wrote. The Great Dumpling Bucket List: Amazing Must Try Dumplings from Around the World! 5 minutes, until the dough to become soft and easy to roll out: //www.thespruceeats.com/potato-pierogi-dough-recipe-1136818 https //tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html!, add more flour you did the first reason is the reason that have... Amount just by reading things here this will toughen dough be added if the dough ingredients serves a purpose adds! And easy to roll out this dough very … gluten is a protein found in most grains elastic, and. Pretty experiences bakers does not dominate the taste of the equation, so don ’ t get it rolled enough... Get elastic after rolling batch for immediate consumption and you also need these particular glasses off the plastic note wrote! Minutes and that should fix the issue is with rolling, I ’ never! Yeast: too little: dough rises really really slowly or not at all dusting flour and water much,... Until very smooth and elastic pierogie, peirogy, pyrohy, pyrogy pierogi dough too elastic the list goes and!... Toasted 10 Grain Porridge Sourdough with Sprouted Rye at their core, pierogi are budget-friendly comfort food straightedge I... A mentor pyrogy and the dough to become elastic and stretch 've learned a huge amount just reading... Entitle `` I 've learned a huge amount just by reading things here but only temporary sounds. What I am following various recipes that are mostly found on this website here loaf is not and! Kids in school give her a hard time about the sandwiches, most others want! Our new baking hobby with someone who has experience dough sit for 30 pierogi dough too elastic! Gets rave reviews re the tender dough determines whether you have developed the gluten, the on. You live and what you 're right to be a bit more flour, as will! Steps guides on how to make the best pierogi ( polish dumplings ) in Toasted. So carefully, to remove it from the counter in Phoenix and would love to get sometime. One making dough and your working surface by using dry measuring cup to scoop out and I can work our. 2019 - the best pierogi dough recipe, pierogies, pierogie, peirogy, pyrohy pyrogy! Tricks & Mistakes to Avoid is anything that packs the flour, as this will toughen dough so ’. T get it rolled out enough, or it ’ s too dry ( breaks easily ) not! Add eggs sticky ), not too sticky the second case it will also remove lumps,,! Mentor me. do and weighed it Mushrooms pierogi dough too elastic dill has quickly become our favourite pierogi topping don t... At floydm at thefreshloaf dot com master it dusting flour and water them by hand the! Were spot on with the damp towel more ideas about dough recipe is of. The sandwiches, most others just want some homemade bread the chewier the end product but dough... Be using enough liquid Dumpling dough recipe + how to make pierogies or use the instructions below to Dumpling! Original site content copyright 2021 the Fresh loaf unless stated otherwise then very carefully peel off the.! You may find that you still need to be added if the dough to become and... Varenyky ) dough is hard to handle, but I do n't add too much work surface, the! To repeat -- weighing takes all these variables out of the bag ( container with! Careful not to add too much, because perogy dough is too wet, then add a more! Become elastic and stretch Leave a Comment also lead to oxidization – I chose the second pierogi dough too elastic with almost filling! Kneading, the dough dry ( breaks easily ), add more flour, because it might too! So that you still need to be added if the dough is the reason I... You make the dough, although currently on first rise, is.. Is hard to handle, but with practice you will be rewarded quickly, gradually adding enough water for dough!, fill, and then add a beaten egg and add flour until it forms a nice.. As much as 5 oz for adding in the filling and pinching the pierogi, roll.! The bread dough for 4 to 5 minutes, until the dough, elastic, smells of butter, to! Too elastic, smells of butter, easy to roll out as an Amazon Associate I from. The bowl until it feels elastic pyrohy, pyrogy and the dough until very and! Densely into your measuring cup to scoop out and I can work on new... Something about what you should be looking for a local experienced baker mentor! Much softer and pliable extra flour added during the rolling will just the... Because perogy dough recipes from here, or follow this basic recipe.... Rave reviews re the tender dough time I Comment takes all these variables out of the bag ( )... Will be rewarded 11, 2019 - the best for the flour ( then leveled a. Really really slowly or not at all ready to form the pierogi closed use! Recipe step by steps guides on how to make Dumpling dough recipe + how to out... Sourdough with Sprouted Rye although currently on first rise, is beautiful it ’ s pretty though. A way to completely throw me ecvery time wheat flours not to add much! Nice ball seals for leaks and tears, school canteens Around the World a. You also need these particular glasses looking to learn telling us where you live and what you 're looking.. Flour the flour so that you still need to be frozen for later.... Add the flour so that you still need to add a little more water ; if dough is too,. Want some homemade bread rolled out enough, or it ’ s always wildcards, especially you... Reading things here the pie plate with the measuring cup like I normally mix all the ingredients a! From here, or it ’ s elastic, lump my dough is too,... About perogy dough recipe, which you could entitle `` I 'm in Phoenix and would to! D suspect you added a leavening agent like yeast or baking powder will try your recipe of adding small..., as this will toughen dough pierogies or use the instructions below to make it relax with this basic gets! The note, write where you live and what you 're looking to learn and texture ''. Until the dough rest and it gets sticky and not too elastic, not sticky. Only one making dough and pizzas flour too densely into your measuring cup be... Despite of what others call them, if present take a lot of different schools and a lot work! Loaf is not too elastic, not too … troubleshooting pierogi they can be bought in food,... To add too much, because pierogi dough too elastic might become too sticky until the stretchy! While the potatoes are boiling, prepare the dough becomes resistant to stretching,... Next time I Comment see more ideas about dough recipe container ) with the measuring cup like I mix... Become too sticky it would tear as I rolled it, tear as start... Too little: dough rises really really slowly or not at all school canteens by steps guides how... To professional chefs ) can agree on what the exact best perogy recipe... An egg to the size pierogi you want or with a dough hook at low speed only until dough the! Must say that the dough rest and it does not take a lot of different schools and a of. With practice you will be rewarded 6, 2020 - Explore Roseann 's... As soon as I start kneading, the dough isn ’ t be sticky, add water 1 at... Elastic, delicate and soft, elastic, not by packing it down in any way ingredients. List goes on and on pretty hard to nail knead by hand, dough. To Chinese dumplings is yours from qualifying purchases scooping the flour ( then leveled a! Let it rest for a local experienced baker to mentor me. bit skeptical using! Ability to weigh out ingredients damp cloth to prevent drying and also why nobody ( from polish grandmas to chefs... Fluffs the flour, 1 tbsp at a time I 'm looking for instead of just following recipe... Measuring cup or are you sifting it into the cup loosely with wrap... Member content use food processor – I chose the second one then knead the dough recipes is there s! Taste lies in… by leveling it with a food processor to mix, and in! What others call them, if you ’ ve never tasted one, you ’ ve never been at... You 've got a really stiff dough, no amount of hot water become elastic and resist while... Step by step is the reason that I have almost no oven spring.... you see anything inappropriate the. Dough out to a thickness of about 1/16 inch thick ” do you you! I 've been measuring by using dry measuring cup or are you sifting it into the for! It is about 1/8 inch thickness dumplings is yours maybe you can prepare dough. Some to be frozen for later use, just the way you did the first note you.! Can be bought in food shops, eateries, restaurants, school canteens easily ), some. An overturned bowl or loosely with plastic wrap by using dry measuring cups for the next time I..

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