The Fridge Staple That Belongs In Your Pierogi Dough, According To A Trusted Cookbook Author - Tasting Table

"You don't have to fly across the pond, though, as these dumplings are also a traditional Ohio staple. Plus, they're very easy to make from scratch. Pierogi dough is fairly straightforward, normally calling only for water, flour, salt, egg, and oil. But, when speaking to an expert about the tips for making the perfect pierogi, we learned about a secret ingredient that massively improves the dough and is probably already in your fridge: sour cream."

"According to Natasha Kravchuk, food writer and author of a cookbook titled " Natasha's Kitchen," sour cream makes pierogi dough softer, and therefore easier to work with. "It's a combination of the sour cream and the oil that will give you a soft, pliable dough that's easy to roll," she said. Sour cream brings a little bit of extra fat to the dough, making it more elastic and willing for shaping."

"Per Kravchuk's recipe for pierogi dough, you should be adding one tablespoon of sour cream to your wet ingredients for every two tablespoons of oil. Not only will this secret ingredient improve the texture of the dough, it will also add more depth to the overall flavor thanks to its tanginess and richness. Although sour cream is a way to improve your pierogi recipe, it's not a strict must-have, so you can still make fairly good pierogi without it."

Pierogi are Eastern European dumplings popular in Poland and traditional in parts of Ohio. Dough typically requires water, flour, salt, egg, and oil. Adding sour cream to the wet ingredients softens the dough, increases elasticity, and makes it easier to roll and shape. Use one tablespoon of sour cream for every two tablespoons of oil to achieve a soft, pliable texture and added tangy richness. Sour cream contributes extra fat and flavor depth. If omitting sour cream, add more water or substitute butter for oil to maintain workable dough consistency.

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