Easy Pierogi dough?
- Crockett67 Sep 4, 2012 08:19 AM
Are there any store bought pierogi skins or any tips/hacks to simplify the dough recipe?
I would like to do a cooking demonstration making perogies but only have 30 minutes to use and it may be tight if I make the filling, dough, fill, cook, and serve them.
I find fresh dough benefits from a 20-30 minute rest before rolling. And I like to let my filled pieroghies dry a little before boiling them.
Could you do some of the steps ahead, say, make a batch of dough in front of the audience, but then switch it for a ball of dough you made earlier? And demo rolling and filling a few, but have some already filled and ready to boil? (This part could be done well in advance, as they can be
boiled from frozen.)
Can't help with pre-made skins, but I'd love to hear if anyone else has suggestions.
I was planning on have the stunt ball of dough and such. But knew that mixing the dough in the kitchen aid, rolling out the dough, cutting and filling will kill too much time and take away the point of the demo. (Making the filling using our products and having the audience taste it.)
Sheesh. Trying to teach people how to make pierogis in 30 minutes is false advertising. Is this for a class where they don't really need to learn how to make them? Are they really just interested in tasting them?
Most pierogi dough needs a good rest before using. Why not make it in advance? Make the filling to. And then concentrate on the rolling and filling.
Have some frozen that you can boil at the same time for tasting and assuming you finish them in a pan with butter and onions then have those prepared so you just heat them up.
Fact of life: good pierogis take forever at ever stage which is why I only suffer through the process once a year and also why none of my lazy relatives make them themselves.
The resting is crucial! I delegated the pierogi making one year to Mr. Tardigrade after I cut my finger and he scoffed at the resting stage, despite my insisting that that was how my grandmother did it. They turned out horrible, teaching him never to scoff at the grandmothers again. (There is a reason for it: it gives the dough a chance to hydrate and makes it easier to work).
I make them once a year, and while not taking forever, it does take an entire afternoon.
Don't have anything useful to contribute... recipe wise. But post made me think of very frist teaching job. A Long-term sub in a little Ukrainian/Catholic school in Chester, PA... when it was still SAFE to even be iin that area. I was NOT Ukrainian OR Catholic. Class had well over 30 kids in it and every kid had the same reading book... regardless of their reading level. I was fresh outta college and relatively clueless. BUT... every Friday the neighborhood ladies were in the school cafeteria before the sun came up starting massive batches of perogis... that was LUNCH that day!! People from the neighborhood would come by early to place orders to pick up toward the end of the school day. They'd make potato, potato & cheese, sauerkraut, potato & sauerkraut... all eyes roll back in your head deliciious!
Dough the hardest part? Really?
The recipe that I learned from an elderly Polish expat couldn't be easier or tastier...and if you don't overwork the dough the result is great texture, too. You can even use an Atlas pasta roller to make it.
Just flour, egg, sour cream, a dash of salt, and a minute amount of water as needed. And it works for thin dough pierogi just as well as it does for the thicker skin type some folks prefer. Rolled out thin, I now use this dough for my Hungarian derelye (a fruit jam filled variant of pierogi, served with browned butter & breadcrumbs).