Pierogi

Step 2: Mix the dough

  • Pierogi dough

    • all-purpose flour
      360 g
    • milk
      110 g
    • cooking oil
      10 g
    • salt
      7 g
    • eggs
      2

Mix the eggs and milk (or water). Beat until combined.

Place a large bowl over a scale and add the flour. Pour the liquid mixture into the flour along with the salt and oil. Mix until a shaggy dough forms. Let rest for 10 minutes.

Turn the dough out onto a lightly floured counter. the dough for 8-10 minutes until smooth and it passes the .

Cover and store in the fridge until ready to use (can be made up to a day ahead of time).

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