Thursday, November 12, 2009

~*** pierogi dough ***recipe 2~

pierogi dough recipe

3 quarts all purpose flour
1 1/2 lbs. sour cream
3/4 lbs. butter
6 eggs
2 tbls. salt

mix ingredients together, do not over mix
form into a ball and knead 2-4 min.
let rest 1/2 hour
roll out dough to 1/8" thick
punch out, fill and seal
blanch, shock and toss with oil and reserve for service
sear in hot oiled pan till golden brown on both sides

No comments: