Sour Cream Dough For Pierogi Recipes

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PIEROGI DOUGH WITH SOUR CREAM (2-INGREDIENT)



Pierogi Dough with Sour Cream (2-ingredient) image

This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you'll never buy any ready-made dumplings from a store.

Provided by Kasia

Categories     Polish Main Courses

Time 1h

Number Of Ingredients 3

4 cups (500 g) all-purpose flour
14.5 oz (400 ml) Sour Cream
a few more pinches of flour (for kneading)

Steps:

  • Tip four cups of flour onto your work surface, make a shallow well.
  • Add sour cream in. Mix until combined - with your hands or with an electric mixer.
  • If the dough feels too sticky to handle, add more flour.
  • Dust both hands with flour and start kneading to form the dough.
  • Cover the dough with a cloth or a large bowl. Set aside for 20-30 minutes. You can let the dough rest longer, even up to a few hours.
  • Dust the worktop with some extra flour and transfer the dough onto it. Knead the dough for a minute or two. Cut a smaller piece of the dough off and roll it out - the thinner, the better.
  • Cut out the circles - I use a rim of a glass, but a round cookie cutter works too. The size is up to you, but roughly 3 inches (8 cm) seems optimal.
  • Scoop 1 tablespoon of pierogi filling of your choice and place it in the center of each circle.
  • Press the edges and seal each dumpling.
  • Bring a large pot of water to boil, then reduce the heat to medium. Drop in pierogi in small batches, a few at the time. Wait for them to float, once they do - continue cooking for another minute. Remove them with a slotted spoon onto a plate.
  • Continue until you're out of pierogi.
  • Serve with melted butter or another topping of your choice.
  • If you prefer a crispier skin, melt some butter on a frying pan. Fry dumplings on both sides until golden.

Nutrition Facts : Calories 55 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8, Sodium 2 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

SOUR CREAM DOUGH FOR PIEROGI



Sour Cream Dough for Pierogi image

A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.

Provided by Courtney S.

Categories     Main Dish Recipes     Dumpling Recipes

Time 10m

Yield 48

Number Of Ingredients 5

6 cups all-purpose flour, or more as needed
2 teaspoons salt
3 eggs
½ cup sour cream
¼ cup milk, or more as needed

Steps:

  • Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 12.1 g, Cholesterol 12.8 mg, Fat 1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 103.4 mg, Sugar 0.1 g

SOUR CREAM PIEROGI DOUGH



Sour Cream Pierogi Dough image

Pierogi are delicious Polish dumplings filled with a variety of savory or sweet ingredients. Here's a delicious 5-ingredient recipe for the dough.

Provided by Barbara Rolek

Categories     Appetizer     Side Dish     Entree

Time 1h15m

Number Of Ingredients 5

3 cups all-purpose flour , plus flour to dust the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Steps:

  • Gather the ingredients.
  • Combine flour, salt, sour cream , egg, and water in a large bowl.
  • Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
  • On a floured work surface, knead the dough for 3 or 4 minutes until elastic. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 103 kcal, Carbohydrate 19 g, Cholesterol 15 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 0 g, Fat 1 g, ServingSize 50 pieces (15 servings), UnsaturatedFat 0 g

POTATO PIEROGI WITH SOUR CREAM RECIPE



Potato Pierogi with Sour Cream Recipe image

Skillet-cooked until golden brown, then served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 16 servings

Number Of Ingredients 12

4-1/2 cups flour
1 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 egg
1 cup warm water
1-1/4 lb. red potatoes (about 4), peeled, cooked, mashed and cooled
3 green onions, sliced
1/4 tsp. pepper
1/4 cup butter, divided
4 small shallots, minced, divided
1 cup sour cream
1/4 cup chopped fresh chives

Steps:

  • Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
  • Mix remaining cream cheese with potatoes, onions and pepper until blended.
  • Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
  • Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
  • Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
  • Mix sour cream and chives until blended. Serve with the pierogi.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

HOMEMADE PITTSBURGH PIEROGIES WITH SOUR CREAM



Homemade Pittsburgh Pierogies With Sour Cream image

This recipe is from a website about Pittsburgh. My husband made them for us and we will never eat store bought pierogies again. If not from the east coast or of Polish descent, pierogies are like ravioli stuffed with chees and mashed potatoes. How could you go wrong?

Provided by MJMommy13

Categories     Polish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
5 large potatoes
1 large onion
8 ounces grated cheddar cheese

Steps:

  • To prepare the pierogi dough, mix together the flour and salt.
  • Beat the egg; add all at once to the flour mixture.
  • Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
  • Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
  • Each batch of dough makes about 12 to 15 pierogies, depending on size.
  • Roll the pierogi dough on a floured board or countertop until 1/8" thick.
  • Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
  • Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
  • Press the edges together with the tines of a fork.
  • Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
  • Rinse in cool water and let dry.
  • Saute chopped onions in butter in a large pan until onions are soft.
  • Add pierogies and pan fry until lightly crispy.
  • Serve with a side of sour cream for a true Pittsburgh pierogi meal.
  • Potato, Cheese & Onion Filling:
  • Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
  • While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
  • Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
  • You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
  • Let the potato mixture cool and then form into 1" balls.

Nutrition Facts : Calories 1001.6, Fat 38.3, SaturatedFat 23.2, Cholesterol 151.6, Sodium 815.9, Carbohydrate 133.4, Fiber 12.5, Sugar 6.7, Protein 32.6

PIEROGI HOMEMADE WITH SOUR CREAM SAUCE RECIPE - (4/5)



Pierogi homemade with sour cream sauce Recipe - (4/5) image

Provided by lacyb123

Number Of Ingredients 17

For the dough ~
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling ~
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer's cheese
Kosher salt and freshly ground pepper to taste
For the finished dish ~
1/2 stick butter, cut into 1 tablespoon portions
1 recipe Sour Cream Garlic-Chive Sauce

Steps:

  • or the dough ~ Potato and Cheese Pierogi IngredientsIn a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling ~ Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook ~ Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Sauté and serve ~ To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

TRADITIONAL PIEROGI DOUGH



Traditional Pierogi Dough image

I found this recipe on another website and thought it worked well. The dough turns out a bit sticky so you'll need plenty of flour on your rolling pin and surface. Makes (2) dozen large pierogi (5" dia. cutter).

Provided by Scott 3

Categories     Polish

Time 52m

Yield 24 Pierogi's w/5" cutter

Number Of Ingredients 4

5 1/2 cups unsifted flour
1 teaspoon salt
3 eggs, slightly beaten
1 pint sour cream

Steps:

  • I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
  • To stuff pierogi:.
  • * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
  • Roll out some dough on floured surface until about 1/16� - 1/8" thick.
  • Cut out circles.
  • Put a heaping teaspoon of your filling into the middle of your dough circle.
  • Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
  • Then pinch the edges together. Be very careful not to puncture the dough.
  • Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
  • Don't have the water boiling too vigorously while cooking the pierogi.
  • GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
  • Take out the pierogi and let dry.
  • Note: the pierogi do freeze well.

Nutrition Facts : Calories 150.2, Fat 4.7, SaturatedFat 2.5, Cholesterol 33.2, Sodium 121.7, Carbohydrate 22.5, Fiber 0.8, Sugar 0.8, Protein 4.1

BASIC PIEROGI



Basic Pierogi image

The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 5 dozen (or 2 dozen plum)

Number Of Ingredients 15

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt

Steps:

  • Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
  • Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
  • Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
  • Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
  • Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
  • Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
  • Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

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From polishrecipebook.com


HOW TO MAKE PIEROGI DOUGH | POLISH RECIPE BOOK
Add 2 1/2 cups of all purpose flour to a mixing bowl. Mix in 1/2 teaspoon salt (optional) Mix in 1 to 1 1/4 cups of boiling water to which has been added 1/4 cup cup less 1 teaspoon of butter. Once the ingredients bind, remove from the bowl and knead on a pastry board until satiny. Let rest 10 minutes under a towel.
From polishrecipebook.com


HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
How to Make Pierogi Dough. Mix together flour and salt. In another bowl, mix a little oil with a couple eggs and the potato water (or regular water if you accidentally dumped your potato water down the drain). Slowly add wet ingredients to dry and mix well. Flour your hands and knead your dough ball until smooth.
From melissaknorris.com


POLISH PIEROGI RECIPE WITH 4 FILLINGS - INGREDIENTS FOR A FABULOUS LIFE
Here’s some of the different fillings that are traditional in many a Polish family pierogi recipe, both savory and sweet: mashed potatoes. caramelized onions and herbs. farmer cheese. cabbage or sauerkraut. various meats. mushrooms. spinach and cheese. savory or sweet cheese.
From ingredientsforafabulouslife.com


POLISH PIEROGI RECIPE, POLISH COOKING, HOW TO MAKE PIEROGI
2015-08-20 Drain and mash the potatoes, adding onion & garlic, cream cheese, salt & pepper. Set aside to cool. Shape into 1-tablespoon size mounds if desired. Dough: Combine flour & salt in a bowl. Make a well and add sour cream, egg & water, combining with a spoon. Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth.
From jennycancook.com


CREAM CHEESE PIEROGI DOUGH RECIPE - THE SPRUCE EATS
2019-08-13 Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Learn about The Spruce Eats' Editorial Process. Updated on 08/13/19. Danielle Reid / EyeEm / Getty Images. Prep: 15 mins. Cook: 30 mins. Dough must chill: 2 hrs. Total: 2 hrs 45 mins. Servings: 36 servings.
From thespruceeats.com


RECIPE FOR PIEROGI DOUGH WITH SOUR CREAM | DEPORECIPE.CO
Basic Polish Pierogi Dough With Three Fillings And Curious Cuisiniere
From deporecipe.co


PIEROGI DOUGH — YOUNGSTOWNRECIPES.COM
2022-03-01 Making Dough. In a medium bowl, whip together the eggs and sour cream until smooth. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center. Pour eggs & sour cream slowly into the well, mixing as you pour until dough comes together. Cover dough and let rest for 2 hours.
From youngstownrecipes.com


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