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Sour cream in Pierogi dough?



NPosuniakThreads: 11
Posts: 122
Joined: Jun 25, 09 		  Oct 19, 09, 04:07 /  #
I always read pierogi recipes when I see them. I have yet to see ANY with sour cream used as an ingredient in the dough. The recipe that I have (given to my mother, from my father's Mother.) uses sour cream. They taste delicious.

Anyone ever heard of this?
sadieannThreads: 4
Posts: 320
Joined: Apr 28, 09 		  Oct 19, 09, 19:04 /  #
Must be a family recipe? I have never seen or had pierogi dough with sour cream. It would change the consistency of the dough. Sour cream is used as a condiment to top it off.
NPosuniakThreads: 11
Posts: 122
Joined: Jun 25, 09 		  Oct 20, 09, 08:29 /  #
yes. condiment as well. I'll dig up the recipe and post it....
ZosiaThreads: 3
Posts: 55
Joined: Aug 3, 08 		  Oct 22, 09, 23:57 /  #
I made pierogies last Christmas with sour cream and they were really really good!!
cheehawThreads: 9
Posts: 831
Joined: Oct 10, 09 		  Oct 23, 09, 04:50 /  #
I made some yesterday finally.. I put about 5-6 tablespoons sourcream into about 3-4 cups of flour..(plus a couple eggs, salt, water) did the mash with mushrooms, onion, and sauerkraut. boiled them and then sauteed in butter and onion to brown them just before eating.. like my grandmother used to do.

I am now on my second day of peirogi diet and very happy. :))
lizardThreads: -
Posts: 1
Joined: Oct 24, 09 		  Oct 24, 09, 17:34 /  #
my grandmother said that she never used sour cream in her pierogi dough in Poland but does do that here to make the dough softer.
Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 		  Nov 5, 09, 00:52 /  #
Yes, this makes the tenderest pierogi dough known: 2 cups flour, 1 cup sour cream and 1 small egg. That's all there's to it! Also 1/2 teaspoon of salt.
Some GuyThreads: -
Posts: 8
Joined: Nov 6, 09 		  Nov 6, 09, 02:53 /  #
I know a good idea when I hear one. Anyone who never put sour cream in should consider it IMAO.
cookie   Nov 14, 09, 09:11 /  #
I love pieogys and had some really good ones at a church bazaar the other day and am looking up recipes. Seems about 1/3 if them use sourcream in the dough. I would imagine it would make a nice tender dough and not so floury and gluey. Think buttermilk pancakes or sourcream cake... The ratios all seem very different some use alot of sourcream and some hardley use any.
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