Quite common on our table, not great when it comes to portion control, as neither of us can resist seconds, when it comes to pierogi.<\/p>\n
I came across a recipe for pierogi dough on mojewypieki.com, found it quite surprising, I always just use plain flour and warm water with a splash of milk, so needing a recipe seemed like needing one for scrambled eggs for instance, or for a cup of tea. But Dorota quoted Maciej Kuron, a Polish celebrity chef. I gave it a go and ended up with an excellent dough and excellent plate of pierogi.\u00a0 Also, it never occurred to me to make it in Kitchen Aid, another first!<\/p>\n
750 g of plain flour, a tall glass of very hot water( makes wonders to gluten), an egg, 3\/4 tsp of salt, 1 tsp of oil, all worked in KA till smooth, just a few minutes. I really like the texture, the recipe is a keeper.<\/p>\n
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Quite common on our table, not great when it comes to portion control, as neither of us can resist seconds, when it comes to pierogi. I came across a recipe for pierogi dough on mojewypieki.com, found it quite surprising, I always just use plain flour and warm water with a splash of milk, so needing … Continue reading Ruskie pierogi.<\/span>