I made the mistake of adding an egg to my pierogi dough, and the pierogis came out dense and tough. Yuk. I actually threw one away (which is sacrilege in my home) after eating three even though the flavor was good. Next time, I'll skip the egg and add a bit of oil to the dough instead.
The lesson seems to be that the same principle that makes an egg excellent glue for keeping pierogis closed also makes an excellent glue within the dough itself.
Here's the recipe I used. Leave out the egg.
2 cups flour
1 egg
3 tblsp sour cream
1/2 cup cold water
salt
The lesson seems to be that the same principle that makes an egg excellent glue for keeping pierogis closed also makes an excellent glue within the dough itself.
Here's the recipe I used. Leave out the egg.
2 cups flour
1 egg
3 tblsp sour cream
1/2 cup cold water
salt
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