Best 6 Baba Marion S Perogy Dough Recipes
Are you craving a dish that combines the warmth and comfort of a traditional Ukrainian perogy with the exciting tastes of the Mediterranean? Look no further than Baba Marion's Perogy Dough! This unique recipe blends the flavors of Mediterranean herbs and spices with the familiar ingredients of a classic perogy dough, resulting in a delicious and unforgettable culinary experience. With just a few simple steps, you can recreate Baba Marion's famous perogy dough in your own kitchen and impress your family and friends with a delightful and flavorful dish.
Check out the recipes below so you can choose the best recipe for yourself!
BABA'S BEST PEROHE-VARENYKY-PYROGY DOUGH
Steps:
- Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.
- Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.
- Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.
- Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.
- Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.
- Moisten the edges, add a heaping teaspoon of filling and seal.
- Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.
- If freezing, freeze on the cookie sheets and bag after they're frozen
BABA'S PEROGIES
Make and share this Baba's Perogies recipe from Food.com.
Provided by KDSCOMOX
Categories Russian
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt, and add water to make dough that doesn't stick to fingers.
- Knead well and cover with damp cloth for 10 minutes.
- Roll out to 1/8" thick.
- Cut in squares or circles and fill with mashed potatoes and cheese.
- Pinch closed and boil until they rise to the top.
- Strain and serve with fried onions, sour cream, mushroom gravy, etc.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
SOUR CREAM DOUGH FOR PIEROGI
A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.
Provided by Courtney S.
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 12.1 g, Cholesterol 12.8 mg, Fat 1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 103.4 mg, Sugar 0.1 g
PIEROGI AND VARENIKI DOUGH
Categories Gourmet
Yield Makes enough for about 48 pierogies or 32 varenikis
Number Of Ingredients 5
Steps:
- Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
BABA MARION 'S PEROGY DOUGH
Make and share this Baba Marion 's Perogy Dough recipe from Food.com.
Provided by suzanne walduda
Categories < 30 Mins
Time 20m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything except flour.
- Gradually add this mixture to the flour until well mixed.
- Divide into 3 batches.
- Knead each until well worked (about 2 min).
- Wrap each batch in plastic& let rest for 1hr.
- Ready to roll& fill.
Nutrition Facts : Calories 105.8, Fat 3.7, SaturatedFat 0.6, Cholesterol 17.9, Sodium 106.1, Carbohydrate 15.3, Fiber 0.6, Sugar 0.3, Protein 2.5
Tips:
- For a smoother dough, use warm water instead of cold water.
- If the dough is too sticky, add more flour one tablespoon at a time until it reaches the desired consistency.
- If the dough is too dry, add more water one tablespoon at a time until it reaches the desired consistency.
- To make the dough ahead of time, wrap it tightly in plastic wrap and refrigerate for up to 2 days.
- When you're ready to use the dough, let it come to room temperature for 30 minutes before rolling it out.
- To prevent the dough from sticking to your hands or work surface, lightly flour your hands and work surface.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- To make sure the perogies are cooked through, boil them for 3-4 minutes, or until they float to the top of the pot.
- Serve the perogies with your favorite toppings, such as butter, sour cream, or fried onions.
Conclusion:
Baba Marion's perogy dough is a versatile dough that can be used to make a variety of delicious dishes. With a few simple tips, you can make perfect perogy dough every time. So get creative and experiment with different fillings and toppings to create your own unique perogy recipes.
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