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Sour Cream Pastry Maggie Beer

To Make Pierogi: Roll out the dough and cut out 3-inch circles. Add a spoonful of your favorite filling to each circle, then pinch the dough edges together to seal. Boil in salted water for 5 to 10 minutes. I Made It.

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Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed.

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1/2 cup (113g) sour cream. *If you use salted butter, reduce the amount of salt to 1/4 teaspoon. Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive.

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Tip four cups of flour onto your work surface, make a shallow well. Add sour cream in. Mix until combined - with your hands or with an electric mixer. If the dough feels too sticky to handle, add more flour. Dust both hands with flour and start kneading to form the dough. Cover the dough with a cloth or a large bowl.

pierogi dough with sour cream

In a medium bowl, mix together sauerkraut, onions, and sour cream until combined. Set filling aside to cool. For the Pierogi Dough. Mix the egg with the flour and dash of salt. Add water slowly, using only as much as needed to create a smooth and soft dough. Roll out to 1/8" thickness.

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Instructions. In a medium mixing bowl, whisk the flour, sugar and salt to combine. Add the butter to the flour mixture and toss to coat. Put the bowl in the freezer for 10 minutes. Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces.

Home made sour cream dough Kolaczki! By Miss Maehym Photography! Make

Make the pierogi dough with sour cream. Mix the flour and salt in a large mixing bowl. Add the egg and stir until combined. Work in the butter and sour cream until the dough forms a rough and slightly sticky ball. Knead the sour cream pierogi dough until smooth, less sticky and moist. Form into a ball, cover, and chill for 30-60 minutes.

Sour Cream Dough for Pierogi Recipe Allrecipes

Stir in sour cream, mixing well. Preheat oven to 350 F. Divide dough in half, wrap in plastic and refrigerate for 3 hours. Take one piece of dough out at a time. Roll on a lightly floured surface to 1/8-inch thickness. Cut with a large round cookie cutter or coffee cup. Fill center with 2 teaspoons filling. Bring up all four sides and pinch to.

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Add remaining 1/2 cup butter, and cut into flour butter mixture, until the size of peas. Combine sugar and sour cream. Slowly drizzle sour cream mixture over flour mixture, while tossing to coat evenly. Add water 1 teaspoon at a time if needed, until dough holds together. Divide dough into 2, and wrap in plastic wrap.

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Step 3. In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until.

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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.

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In a mixing bowl, combine the yeast, warm water, and sugar. Stir once, gently, and then allow the yeast to proof until the mixture is nice and foamy. Heat your sour cream in another bowl in the microwave for 30 seconds. Add the sour cream to the yeast mixture along with the egg and vegetable oil. Mix for 1 minute before adding in the flour and.

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1. Whisk together egg and sour cream until well combined. 2. Whisk in 1 1/4 cup milk and 3/4 cup water. 3. Using a spatula, mix in four, 1 cup at a time. 4. Place the dough onto a floured surface. Using a food scraper, knead the dough by turning and folding it with the food scraper.

Recipe for Sour Cream Pierogi Dough

Instructions. In a medium bowl combine the flour and salt. Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs. Stir in the sour cream and then knead together quickly until a rough dough is formed.

Sour Cream Dough for Pierogi Recipe Allrecipes

Combine flour, salt, sour cream, egg, and water in a large bowl. Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. On a floured work surface, knead the dough for 3 or 4 minutes until.

The Best Pierogi With Sour Cream Dough Urban Kanteen Cooks

Add the sour cream, lemon juice, vanilla, and egg yolks and whisk well to combine. Whisk in the milk until smooth. If using active dry yeast, in a small bowl, sprinkle the yeast over 1/4 cup lukewarm, 105° to 115°F (41° to 46°C), milk. Let stand until the yeast softens, about 5 minutes, then stir to dissolve.