Pierogi and Vareniki Dough

poniedziałek, 3 lutego 2014

Pierogi and Vareniki Dough

Time: 50 mins


  • 1 cup all-purpose flour, plus additional for kneading and rolling
  • 3/4 cup cake flour (not self-rising)
  • 2 large eggs
  • 3/4 teaspoon salt
  • 1/4 cup water


  • 1 Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
  • 2 Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
  • 3 Cover with plastic wrap and let rest at room temperature at least 30 minutes.

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