Fortunately, making pasta dough is pretty simple thanks to this brief ingredient list, however given that flour is such a major part of the recipe, you may wonder what type of flour is best for ...

Even the best seasoned stuffing from perfectly composed ingredients, will be tasteless, if the "pierogi ... The perfect dough for pierogies consists of only three ingredients - flour, a pinch ...

Trying to find the best pierogi and declaring ... In a large bowl, stir flour, salt and egg. Slowly work in the sour cream and butter. The dough will be dense. Refrigerate for at least 1 hour.

yet it was the way she made pierogi dough that I remember best: she told me to only use flour, hot water and a bit of salt (people sometimes add egg as well, a common Polish controversy); how thinly ...

Pierogi (the word ‘pierogi’ is plural in Polish, the singular is one ‘pieróg’ – pronounced pye-ROOG) are the most recognizable Polish food abroad. They are half-circular dumplings usually made from ...

In a bowl, mix together the flour ... Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to ...

It should not be sticky – if it is, add a little more flour. Cover the dough with clingfilm and leave for 1 hour. When you are ready to make the pierogi, roll out the dough to a thickness of ...

In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until ...