vjmehra
20 Jan 2014
Food / Perfect Pierogi? (keen to perfect the recipe) [12]
Saturday night I had my third (I think) and most successful attempt at making pierogi, using the following recipe:
1 egg
200g plain flour
1/4 tea spoon of salt
water added as required
I made some sauerkraut and some sweet ones (raspberry and some blueberry).
I was pretty happy with the taste, but the texture wasn't quite right, I rolled the 'pastry' out to probably about 3mm, is that too thick (any thinner and they started to break)?
Any more tips, am keen to perfect the recipe :-)
Saturday night I had my third (I think) and most successful attempt at making pierogi, using the following recipe:
1 egg
200g plain flour
1/4 tea spoon of salt
water added as required
I made some sauerkraut and some sweet ones (raspberry and some blueberry).
I was pretty happy with the taste, but the texture wasn't quite right, I rolled the 'pastry' out to probably about 3mm, is that too thick (any thinner and they started to break)?
Any more tips, am keen to perfect the recipe :-)