Until recently, I’d never made sour cream pierogi dough with a stand mixer. I’m a traditionalist – the type who would never dream of filling a pierog with cheddar cheese or hamburger. I made my dough the way my grandmother did, with my hands and knuckles and shoulders and back. I thought I was innovative because I used a bench scraper. However, unlike my grandparents, I make my living selling information, not through back-breaking physical labor. I get my exercise artificially, at the gym. I’ve made pierogi dough enough times by hand that I know how it should turn out. Why not see if my KitchenAid was up to the task? I decided to try it by just dumping all the ingredients in and turning the machine on.
Unlike many of my bright ideas, it turned out fantastically. I believe that my grandmother – who I’ll bet you rolled out upwards of 25,000 pierogi in her lifetime, and who would surely roll her eyes at the amount of money I pay per year in order to run on a treadmill – would’ve approved of this shortcut.
Pierogi dough doesn’t have to be made with sour cream; you can make it all sorts of different ways, from this sour cream version, which is rather fancy, to others that are downright austere. But sour cream gives the dough a tenderness that I really love. Dough must be boiled the same day it is made, otherwise it will discolor.
What you’ll need to make 50+ small pierogi:
8¼ oz. bread + 6¾ cake flour (or 3 cups AP)
5¼ oz. eggs (3 large eggs)
4 oz. lukewarm water (½ cup)
1½ oz.shortening (3 Tbs softened butter or Crisco)
1½ oz. sour cream, plus a tad more for good luck (3 Tbs)
How to make sour cream pierogi dough: unbelievably easy
- Place all ingredients into the bowl of a stand mixer fitted with the dough hook. Knead on lowest speed until dough clears the bowl, then continue to knead for 1 minute. It should be astonishingly soft, and it will seem to want to be sticky, but it won’t really be sticky. If it actually is sticky, continue to knead in small amounts of flour until it isn’t.
- Use a bench scraper to segment the dough into workable pieces. For me, that’s eight; it depends on how large your workspace is and how ambitious you are. Cover them loosely with plastic wrap (and refrigerate).
How To Make Sour Cream Pierogi Dough in a Stand Mixer
Credit for images on this page: Make It Like a Man! unless otherwise indicated. Clicking on images will enlarge them if they’re mine, or take you to the source if they’re not. This content was not solicited, nor written in exchange for anything. It was not sponsored by Polvision, even though the camera loves me.
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