Make Pierogi Dough For Russian Pierogi How To Make Pierogi Ruskie With Potato Filling

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How to make dough for Russian pierogi

This video about making dough for Russian pierogi is part of our complete series that covers all aspects of making Russian pierogi.

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Russian pierogi are made using the classic recipe for pierogi dough.

For ingredients you use 300 g of all-purpose flour, a touch of salt, and 200 to 250 mL of boiling water to which you have added 30 g of butter. If you wish, you can add two egg yolks.

A couple comments about the ingredients are in order. Every batch of flour is different. So even though you use the same recipe, if you use flour from a different batch your dough will be different. And each batch of flour will take more or less water to develop dough of the consistency that you want. So that's why we give you a range of the amount of water to use.

Salt adds flavor to the dough but it also tends to make it tougher. Some people prefer to eliminate the salt and flavor the dough by using a vegetable or meat broth rather than plain water.

Adding eggs to the dough makes an egg pasta. The result is a smoother dough. But because pierogi dough is rolled extremely thin, we don't add the eggs because we see no difference in the end product.

The dough can be made by hand on your desktop, in a mixer or food processor.

In this video we use a mixer.

Add the flour and salt, and if you wish two egg yolks, to the mixing bowl.

Add the butter to the boiling water and stir until the butter is melted.

Mix the ingredients until a smooth dough develops.

Remove it from the bowl to your benchtop. Be careful because it will be very warm.

Once it is cool enough to work, knead it until it is nice and smooth and roll it into a ball.. Don't work it too much or it will get tough.

Allow it to sit about 15 minutes before you roll out thin sheets of dough.

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