Kittencal's Peirogi Dough
Recipe: #7857
November 23, 2011
Categories:
"Two kinds of flour is what sets this apart from any other and produces the most wonderful dough and best of all it is so tender, easy to work with and does not fall apart when boiling, it’s also a low fat dough no heavy cream, oil or butter included in the ingredients, I usually get about 40 from one batch of dough, but it will depend on how large you make them, this dough may be prepared up to 3 hours ahead and refrigerated until ready to roll out and the dough may be used for vareniki also. Watch for all my peirogi filling recipes to be posted on this site soon! "
Ingredients
Nutritional
- Serving Size: 1 (10.1 g)
- Calories 25.2
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 10.4 mg
- Sodium - 4.9 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 0.9 g
- Calcium - 2.5 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Make a well in the middle flour and add in the eggs, salt and water, then stir together with a fork without touching the flour. Continue stirring gradually incorporating the flour into the well until a soft dough forms.
Step 2
Transfer the dough to a lightly floured work surface, and knead for about 7-8 minutes until smooth and elastic (adding ONLY as much additional all purpose flour as needed to keep the dough from sticking, the dough will be soft!).
Step 3
Place the dough into a shallow bowl or on a lightly floured plate and cover with plastic wrap for no less than 30 minutes up to 3 hours (you may refrigerate overnight but bring the dough to room temperature before using this is important or the dough will be tough).
Step 4
Roll out and cut into circle, then fill and seal.
Tips
No special items needed.