How To Prepare Pierogi Dough For Filling
The best way to prepare your pierogi dough so that it stays sealed after you have filled it.
Pierogi are made from an unleavened dough. You roll then go out very thin, cut it, fill it, and seal it.
If you prepared the dough properly, it should be silky, have some stretch to it, be rather soft and definitely neither dry nor stiff.
It should not be wet or tacky.
Covering your cutting surface with enough flour that the dough does not stick as you roll it out.
Measure or weight and and cut off a piece about the size that you need to roll out during your first pass. That size may depend on whether you are using an individual pierogi sealing tool, sealing the pierogi by hand, or using a larger form that makes many pierogi at a time.
If you are using the Pierogi King form, a piece of 160 grams is recommended. See the video on How To Use The Pierogi King at Pierogi King.
With your fingers start spreading that dough.
Click To Watch How You Finish
Up To 14 Pierogi Per Minute
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Cover it with enough flour that the rolling pin does not stick and roll the dough out to about 1/16 inch thick.
You will have to continually lift the dough and add flour underneath it so that it does not stick to the board. At the same time you will have to add more flour to the surface so that the dough does not stick to the rolling pin.
Once the dough is rolled out properly, brush any excess flour off the top of the dough. That will make it easier for you to fill it and seal it.
Now it is time to cut uniform circles. You may have a pierogi tool that you purchased that has a built-in cutter..
If not, use something to cut circles about 3 inches in if you are going to hand seal the pierogi. If you are going to use a tool, you will have to cut to a diameter that will fit the sealing tool.
We move all the way stock, press it together, and added back to the remaining unrolled dough.
Move the circles aside and repeat the process with the remaining dough until you have the number of pierogi that you want.
If you have extra go, you can put it back in the refrigerator to be used within a couple days or roll it out to make some noodles.
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