This is one of the best recipes I've found for pierogi dough and I've made pierogies for years! I think the cake flour makes it so much better than just flour alone. I make a standard filling of mashed potatoes, shredded cheese (usually cheddar) and onions fried in butter. I've made these for work numerous times and they are always a huge hit!
This dough was easy, light and delicious, and make for a tender pierogi. Thanks for posting it. Made for ZWT4.
Wonderful tasting dough! I am Russian, so for me, this recipe was a test for the author! Passed with flying colors! Although I had a bit of a challenge in the kitchen with my dummy-baking-skills, I need to say that the end result makes this recipe one that I would repeat. It held up great while boiling, which is the true test for them. Entire family loved it, and they were begging for more. Kudos, Cheryl!
Made these yesterday evening for Christmas with the family. Mine came out very tough. After getting home and reading the recipe again, I am thinking there may be something missing out of the directions. Perhaps they needed to be refrigerated after covering with the plastic wrap. When reading the recipe again tonight, I see that it says to bring it back to room temperature in step 5, but no where did I see that it needed to be refrigerated. I however do like the flavor of the dough, therefore, giving it 4 stars. Reviewed for 1-2-3 hit wonders tag game 2007D.Thanks for posting Kitten.
The dough was perfect. I got 40 pierogies. I made the filling out of mashed potatoes, chives and caramelized onions. I froze then all in 4 separate bags. I had the first batch today with sauteed cabbage and onions. We loved them!! I'm glad I have 3 more bags. Thank you Kittencal, another fabulous recipe.
This is an excellent dough that is so easy to work with and they do come out so soft and wonderful. Made as posted and wouldn't change a thing. A good dough with your favorite filling makes for great perogies! Thank you for posting.