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Pierogi Dough

Yields 20 Prep Time 10 min Cook Time 15 min Total Time 25 min

Ingredients

1. 220 g or 1 3/4 cup Nextjen All Purpose Baking Blend (flour)
2. 5 g or 1 Tsp Salt
3. 2 g or 1/4 Tsp Baking powder
4. 30 g or 2 Tbsp Melted butter
5. 2 eggs
6. 100 gr or 1/2 cup Sour cream
7. 1 pinch Cayenne pepper

Instructions

1. Mix all ingredients with a paddle for about 2-3 minutes, until a smooth dough is formed
2. Scrape down sides and mix again for 2 minutes
3. Place dough on sweet rice floured surface and roll 1/2 cm thick, then cut dough in 4” rounds
4. 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)
5. Reroll the dough and cut more
6. Blanch the pierogis for 2-3 minutes, drain and place on a lightly oiled tray