Pierogi, No Frills.

PIEROGI DOUGH

4 1/2 C. AP FLOUR

2 C. SOUR CREAM

2 T. MELTED BUTTER

1 T. OIL

2 EGGS

1 YOLK

2 T. SALT

COMBINE FLOUR AND SALT IN A LARGE BOWL. CREATE A WELL IN THE CENTER.

IN ANOTHER BOWL, WHISK TOGETHER THE REMAINING INGREDIENTS UNTIL THE CONSISTENCY IS SMOOTH.

POUR THE WET INTO THE WELL IN THE DRY. WITH YOUR HAND, SLOWLY BEGIN TO INCORPORATE THE FLOUR FROM THE OUTER EDGE OF THE BOWL INTO THE WET INGREDIENTS, SPINNING THE BOWL AS YOU WORK.

ONCE THE DOUGH HAS STARTED TO COME TOGETHER, KNEAD IT UNTIL IT FORMS A BALL.

THE DOUGH WILL NOT LOOK SMOOTH. DIVIDE INTO TWO BALLS, WRAP IN PLASTIC AND CHILL FOR AT LEAST 1 HOUR uP TO 48 HOURS.

FLOUR BOARD AND ROLL DOUGH TO 1/8” THICKNESS.

CUT CIRCLES WITH YOUR A GLASS OR PASTRY CUTTER.

PLACE MIXTURE IN CENTER OF DOUGH CIRCLE, FOLD OVER, PRESS GENTLY WITH PALM OF HAND ON FLAT SURFACE.

PINCH TOGETHER ALL THE SEAMS, PLACE ON FLOUR WAX PAPER.

COOK SOON OR FREEZE FOR FUTURE MEALS!

Often times, searching for a recipe, the author wants to pontificate about the esoteric meaning of this food item in their personal life. I like pierogi, they’re pretty cool. A blank canvas dough with the versatility to sustain a healthy home food budget. Enjoy some Pierogi, and go make YOUR own stories with new foods! Bon Cooking, Brah.