This dough should be soft and smooth. Not sticky at all. You want to stop kneading as soon as its smooth so as to not develop too much gluten. Use your potato water for tender chewy pierogi.
- 6-5 cups flour
- 2 cups potato water
- 1 tsp salt
- 1 egg
- 1 tbsp oil
Step 1 –
Whisk flour and salt and make a well in the center of the bowl. (keep 2 cups flour aside)
Step 2 –
Combine egg, oil, and water.
Pour 1/4 of liquid into center of the well and make a smooth wet slurry. (use a fork)
Add 1/2 the remaining liquid and stir the outsides of the well into the liquid.
Heres where it gets tricky. If dough looks wet and sticky. Add in the extra flour. If dough is dry or all the flour has not yet been absorbed, the add in some more of the liquid.
Because we are trying to make a stretchy dough that is tender and a bit chewy, we do not want to build too much gluten. This means stirring the least amount possible and handling it very gently. Whisking a cup of flour into the liquid before pouring helps reduce lumps.
Step 3 –
When dough comes together, turn out on LIGHTLY floured table and knead until smooth.
Kneading for pierogi is very gentle. Dough should feel pillowy and very stretchy. Do not over flour. If dough is still a bit tacky let it rest under a tea towel for 30 mins, turning once. We are looking for a smooth and stretchy dough.
If dough is dry or cracking, tightly cover the top with plastic wrap then towel, and let rest for 30-35 mins
Let dough rest in warm place under tea towel – if dough is moist – or under plastic wrap – if dough is dry – for approx 30 mins.
Step 4 –
After dough has rested, divide into 4. Work one-quarter at a time, keeping the rest covered.
Roll out dough 1/8″ thick, flipping and lightly flouring as you go.
Cut into whatever shape has your fancy and away you go. How big your squares are depend on how big you want your pierogi to be.
Last tip, make sure there are absolutely no holes in the seams of your little guys or they will explode in the pot. Good luck!
Cheddar-Potato Filling Recipe to come!