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Step 1: Make the Pierogi Dough. In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time ...
Then use a rolling pin to roll the dough out into a thick disk about the size of a Frisbee, or push it into this shape with your hands. (This will make the dough easier to work with when it’s cold.) Wrap the dough well in plastic wrap and chill it in the fridge for at least 6 hours.
But Casey Barber, author of “Pierogi Love,” says pierogies are ideal to eat year-round. If you want an excuse to sink your teeth into a warm and comforting plate of carbs and cheese, October 8 ...
TO MAKE THE DOUGH: Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.In a separate large bowl, combine the melted butter, sour cream, and corn oil. Beat the eggs ...
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A typical pirozhok is boat- or rarely crescent-shaped, made of yeast-leavened dough, with filling completely enclosed. Similar Russian pastries of other shapes include coulibiac, kalitka, rasstegai, and vatrushka. Pirozhki are either fried or baked. They come in sweet or savory varieties.
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. ... Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil ...