Pierogi Dough Recipe
The perfect dumpling dough recipe for to make Pierogi dough, Vareniki dough, Pelmeni dough, Pirohy or Derelye dough. Simple classic dough recipes, with traditional knead and dough hook methods. Soft, pliable and perfect everytime.
Ingredients
- 4 cups flour plus ΒΌ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
Traditional Method
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Add oil and crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
- You now have the perfect Pierogi dough.
Dough Hook Method
- Place the dough hook on your stand mixer (I use KitchenAid).Add eggs, water, oil, salt and quickly whisk together.
- Add 2 cups flour into the mixer, allowing dough hook to combine ingredients on Speed 2.
- Slowly add 2 more cups of flour until dough doesn't stick to the sides of the bowl.
- Knead on Speed 2 for a few minutes until dough is soft an elastic. Add extra flour if necessary if dough is sticky (a tablespoon at at time).
- Cover with cling wrap and allow to rest for about an hour.