This is the third time I've used this recipe and have not had a single breakage during the boiling process, an event virtually unheard of in my family. There are ALWAYS sacrificial perogies that develop a slight leak while cooking and then burst apart, much like the seam on my blue dress in 8th grade.
I don't know if it's the ingredients or the method, but I'm not going back. I'll keep Baba's cabbage roll recipe, but I'm sticking with KA for perogie dough from now on.
I make 1.5 times the recipe below to get 48 3" perogies.
DOUGH
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup (4 tablespoons) butter, room temperature
INSTRUCTIONS (per King Arthur)
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
INSTRUCTIONS (per Marilyn)
Dump all the ingredients in the food processor at the same time. Process until a smooth ball of dough is rotating around and around the canister, causing nausea and dizziness as you watch it. Stop doing that!
Wrap tightly in Saran and stick in the refrigerator for at least a day...or up to four days.
Lightly flour a wooden pastry board, cut off a chunk of dough and roll out thin, cutting with 3" ring and adding cold potato filling (cooked and riced organic russets, minced caramelize onions, cheddar cheese, American cheese, salt & pepper) using the purple ice cream (#40) scoop, which is slightly more than a TBL. Set finished pinched perogies on towel sprinkled with flour to avoid sticking. Add 8 to simmering water, stirring lightly to avoid sticking at bottom. When all have popped to the top of the water, simmer for 2 minutes more. Remove with slotted spoon and layer with melted butter. Have lots of caramelized onions ready.
PS: My sister was in Poland recently and said most of the perogies she had were meat-filled. So I filled my last five circles with cooked meat loaf, being as it was the only meat in my kitchen. They are the lumpy looking ones, but turned out surprisingly good.
https://www.kingarthurflour.com/recipes/homemade-pierogi-recipe
I don't know if it's the ingredients or the method, but I'm not going back. I'll keep Baba's cabbage roll recipe, but I'm sticking with KA for perogie dough from now on.
I make 1.5 times the recipe below to get 48 3" perogies.
DOUGH
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup (4 tablespoons) butter, room temperature
INSTRUCTIONS (per King Arthur)
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
INSTRUCTIONS (per Marilyn)
Dump all the ingredients in the food processor at the same time. Process until a smooth ball of dough is rotating around and around the canister, causing nausea and dizziness as you watch it. Stop doing that!
Wrap tightly in Saran and stick in the refrigerator for at least a day...or up to four days.
Lightly flour a wooden pastry board, cut off a chunk of dough and roll out thin, cutting with 3" ring and adding cold potato filling (cooked and riced organic russets, minced caramelize onions, cheddar cheese, American cheese, salt & pepper) using the purple ice cream (#40) scoop, which is slightly more than a TBL. Set finished pinched perogies on towel sprinkled with flour to avoid sticking. Add 8 to simmering water, stirring lightly to avoid sticking at bottom. When all have popped to the top of the water, simmer for 2 minutes more. Remove with slotted spoon and layer with melted butter. Have lots of caramelized onions ready.
PS: My sister was in Poland recently and said most of the perogies she had were meat-filled. So I filled my last five circles with cooked meat loaf, being as it was the only meat in my kitchen. They are the lumpy looking ones, but turned out surprisingly good.
https://www.kingarthurflour.com/recipes/homemade-pierogi-recipe