How To Roll Out Pierogi Dough For Best Tasting Pierogi

Описание: More information about Rolling Out Pierogi Dough shown in this video.

This selection, How To Roll Out Pierogi Dough For Best Tasting Pierogi, is from our library of complete information about Making Pierogi.

Here is a link to that video library. https://tinyurl.com/v62p2cx

Subscribing gives you easy access to the library and keeps you up to date. To subscribe, click on https://tinyurl.com/sr6e4yu

And to be notified when a new video about pierogi is added to the library, click on the bell above.

Please add your comments about this video and add anything that people interested in amber might find helpful in the comments box.

Get A Pierogi Fillings Recipe Book here.
https://tinyurl.com/tb5tpnk

Get A Pierogi Recipe Book here.
https://tinyurl.com/tb5tpnk

Get A Pierogi Making Form on Amazon Prime here.
https://tinyurl.com/vj6pysx

Get A Pierogi Making Form on Ebay UK.
https://tinyurl.com/vfr4a9e

For Worldwide Delivery, Get A Pierogi Making Form on Poland'sBest General Store here
https://tinyurl.com/vfr4a9e


A properly rolled out pierogi dough makes a very big difference in the end product.

In the first clip you see a member of the Warsaw Slow Food organization teaching a couple how to properly roll out a pierogi dough.

Note in these videos that the rollout process involves putting the rolling pin in the center of the dough and rolling to the outer edge.

When you are rolling the dough you are kneading it. And kneading a dough makes it tougher. So you want to minimize the number of times that you apply the roller to a dough. Rolling from the center uses the fewest strokes.

As you work the dough it will get tacky and you will probably have to add some flour to the surface in order to roll it out.

But as it gets thinner, it is best only to add flour between the dough and the rolling bench and to avoid adding flour to the top of the dough. You want the top of the dough to be flour free so that it is easy to create an effective seal.

Always remember that people eat pierogi for the filling and not for the dough. So roll your dough very thin.

You see a properly rolled dough held up to the light. That shows you how thin that dough is.

Also note that the dough held up for you to look at is very elastic.The dough is "ciasto parzone" or blanched dough -- a dough made with boiling hot water. The recipe is available through the link below.