Pierogi Dough

Grams/ Weight Measurement
Yield = 20-24 4” rounds

220 g Nextjen All Purpose Baking Blend (flour)
5 g salt
2 g baking powder
30 g melted butter
2 eggs
100 g sour cream
1 pinch cayenne pepper

Mix all ingredients with a paddle for about 2-3 minutes, until a smooth dough is formed.
Scrape down sides and mix again for 2 minutes.
Place dough on sweet rice floured surface and roll 1/2 cm thick, then cut dough in 4” rounds.
Place filling in the center (typically potato and cheese), egg wash half the round edge and fold dough over the filling, pinching together the edges (be careful not to let the filling squeeze out).
Reroll the dough and cut more.
Blanch the pierogis for 2-3 minutes, drain and place on a lightly oiled tray.
You can serve them plain or fried; they are great with green onions and sour cream!
They can also be frozen.

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Cups / Imperial Measurement
Yield = 20-24 4” rounds

1 3/4 cup Nextjen All Purpose Baking Blend (flour)
1 tsp salt
1/4 tsp baking powder
2 tbsp melted butter
2 eggs
1/2 cup sour cream
1 pinch cayenne pepper

Mix all ingredients with a paddle for about 2-3 minutes, until a smooth dough is formed.
Scrape down sides and mix again for 2 minutes.
Place dough on sweet rice floured surface and roll 1/2 cm thick, then cut dough in 4” rounds.
Place filling in the center (typically potato and cheese), egg wash half the round edge and fold dough over the filling, pinching together the edges (be careful not to let the filling squeeze out).
Reroll the dough and cut more.
Blanch the pierogis for 2-3 minutes, drain and place on a lightly oiled tray.
You can serve them plain or fried; they are great with green onions and sour cream!
They can also be frozen.

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