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1/2 cup (113g) sour cream. *If you use salted butter, reduce the amount of salt to 1/4 teaspoon. Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive.
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Make the pierogi dough with sour cream. Mix the flour and salt in a large mixing bowl. Add the egg and stir until combined. Work in the butter and sour cream until the dough forms a rough and slightly sticky ball. Knead the sour cream pierogi dough until smooth, less sticky and moist. Form into a ball, cover, and chill for 30-60 minutes.
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In a medium bowl, mix together sauerkraut, onions, and sour cream until combined. Set filling aside to cool. For the Pierogi Dough. Mix the egg with the flour and dash of salt. Add water slowly, using only as much as needed to create a smooth and soft dough. Roll out to 1/8" thickness.
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To Make Pierogi: Roll out the dough and cut out 3-inch circles. Add a spoonful of your favorite filling to each circle, then pinch the dough edges together to seal. Boil in salted water for 5 to 10 minutes. I Made It.
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Instructions. In a medium mixing bowl, whisk the flour, sugar and salt to combine. Add the butter to the flour mixture and toss to coat. Put the bowl in the freezer for 10 minutes. Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces.
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In a mixing bowl, combine the yeast, warm water, and sugar. Stir once, gently, and then allow the yeast to proof until the mixture is nice and foamy. Heat your sour cream in another bowl in the microwave for 30 seconds. Add the sour cream to the yeast mixture along with the egg and vegetable oil. Mix for 1 minute before adding in the flour and.
Sour Cream Dough for Pierogi Recipe Allrecipes
Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed.
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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.
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Transfer dough onto a clean surface and gently, quickly work into a ball before flattening into a disk. Wrap disk in plastic wrap and place in the fridge for 45-60 minutes. Remove dough from fridge and roll out to a 12″ circle. Arrange in pie plate and crimp/flute the edges before blind baking or filling.
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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.
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Instructions. In a medium bowl combine the flour and salt. Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs. Stir in the sour cream and then knead together quickly until a rough dough is formed.
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In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer. Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
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Recipe for Sour Cream Pierogi Dough
Stir in sour cream, mixing well. Preheat oven to 350 F. Divide dough in half, wrap in plastic and refrigerate for 3 hours. Take one piece of dough out at a time. Roll on a lightly floured surface to 1/8-inch thickness. Cut with a large round cookie cutter or coffee cup. Fill center with 2 teaspoons filling. Bring up all four sides and pinch to.
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No Fail, Sour Cream Pie Crust. For a single-crust 9-inch pie, halve the ingredient amounts: 1 cup flour, 1/2 teaspoon salt, 1 teaspoon sugar, 1 stick butter, 1/4 cup sour cream. For a 10-inch double crust pie, increase the flour to 2 1/2 cups, the butter to 2 1/2 sticks, and the sour cream to 1/2 cup plus 2 tablespoons.
pierogi dough with sour cream
Instructions. In a food processor, pop in the dough blade ready for use. Roughly chop the butter up into 2cm square pieces. Pop into the food processor along with the flour and salt. Pulse until the flour/butter mixture resembles breadcrumbs. Add the egg and sour cream and pulse until the dough forms into a ball.
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Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
