Pierogi Dough Recipe Kitchenaid Mixer

POTATO AND CHEESE PAN-FRIED PIEROGI

Steps:

• For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
• Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
• Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
• Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
• For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
• Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
• In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
• To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

PIEROGI DOUGH

Steps:

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.

KITCHENAID CRUSTY PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in warmed bowl.
• Add salt, olive oil, and 2 1/2 cup flour.
• Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
• Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
• Place in greased bowl, turning to grease top.
• Cover, let rise in warm place until doubled in bulk (about 1 hour).
• Punch dough down.
• Brush 14 inch pizza pan with oil.
• Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.

CRUSTY, CRISPY PIZZA DOUGH FOR A KITCHENAID MIXER

Steps:

• 1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)
• 2. Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. ) If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.
• 3. Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk. (I turn my oven on to 200 degrees and set it on potholders on top of the stove.)
• 4. Lightly oil a 16" pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 400-425 degrees for 15 to 20 minutes. (Original recipe said 450, but I thought that was too hot.)
• 5. *Optional- Use garlic infused olive oil to brush on crust just before serving.

TRADITIONAL PIEROGI DOUGH

Steps:

• I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
• To stuff pierogi:.
• * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
• Roll out some dough on floured surface until about 1/16� - 1/8" thick.
• Cut out circles.
• Put a heaping teaspoon of your filling into the middle of your dough circle.
• Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
• Then pinch the edges together. Be very careful not to puncture the dough.
• Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
• Don't have the water boiling too vigorously while cooking the pierogi.
• GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
• Take out the pierogi and let dry.
• Note: the pierogi do freeze well.

PIZZA DOUGH IN 10 MINUTES USING THE MIXER

Steps:

• In the bowl of stand mixer, combine 3/4 cup of warm water, yeast, sugar and salt. Let stand for 1 min. Add 2 1/4 cups warm water, 1/4 + 1/8 cup olive oil and follow the steps for adding the flour. IMPORTANT: (if using an active yeast) If you are using the active yeast: Add warm water (110 F to 120 F) to the bowl, then add yeast and sugar. Stir. Let it sit for about 10 to 15 minutes. Then add 2 1/4 cups warm water, 1/4 + 1/8 cup olive oil, 1 TBSP salt. Continue to the adding flour. ADDING FLOUR Attach the dough hook to the mixer and start on a low speed. (just for a few seconds) Then add 3 cups of flour and mix until combined. (about 1 minute) Your next step is to add the rest of the flour which is 2 1/2 +1/8 cups. Keep mixing in a low speed for about 2 minutes and then gradually increase the speed to medium until a ball forms. Then let the mixer kneed your pizza dough for about 6 minutes. IMPORTANT: If the dough doesn't release from the sides of the bowl, add 1 or 2 TBSP of flour. Once the kneading is finished, shape the dough and coat with olive oil. Cover with kitchen towel and let dough rise in warm area until double in volume, about 60 to 90 minutes. Remove the kitchen towel from bowl and place your fist in the center of the dough to punch down. Fold the dough back onto itself 5 to 6 times. (it doesn't need to be perfect) Then divide the dough into 6 to 9 equal portions or form the dough into individual balls. Lightly coat each ball with olive oil. Wrap each ball with plastic wrap and slide into a freezer bag. You can freeze pizza dough for up to 3 months. Enjoy and share.

PIEROGI DOUGH RECIPE

Steps:

• Mix the flour and salt, place into a bowl and make a well in the centre.
• Add oil and crack the eggs into the flour. Using a fork, stir the eggs into the flour.
• Slowly add the water while kneading, until the dough forms a sticky ball.
• Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
• Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
• You now have the perfect Pierogi dough.