Pierogi Dough
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This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Martha Stewart Living, March 1995
- Yield Makes enough dough for 3 dozen pierogi
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Ingredients
- 1 large Idaho potato, (about 8 ounces)
- 1 tablespoon plus 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup potato starch, or cornstarch
- 1 large egg
- 3 1/2 tablespoons creme fraiche, or sour cream
- 5 tablespoons unsalted butter, melted
Directions
- Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.
- Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.
- Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.
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I've made lots of pierogi with my ukrainian grandmother and this has to be the easiest dough I've worked with yet! Nice soft dough to roll and fill and not one pierogi opened up in the water!