User:Guy vandegrift/sandbox/Archives/2

Pierogi dough
Here's a recipe for pierogi dough that uses just flour, salt, egg, butter, and milk:

Ingredients:


 * 3 1/2 cups all-purpose flour
 * 1/2 teaspoon salt
 * 1 cup milk, scalded (not boiling)
 * 1/2 stick (4 tablespoons) butter
 * 2 large eggs, beaten

Instructions:


 * 1) In a large bowl, whisk together the flour and salt.
 * 2) In a separate saucepan, heat the milk until hot but not boiling (scalded). Add the butter to the hot milk and let it melt.
 * 3) Pour the hot milk mixture into the flour mixture and stir well with a wooden spoon until a dough forms.


 * You can also use a stand mixer with a dough hook for this step.


 * 1) Add the beaten eggs and continue mixing until the dough comes together and is relatively smooth. It will still be a bit sticky.
 * 2) Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth and elastic. Add a bit more flour, 1 tablespoon at a time, if the dough is too sticky.
 * 3) Form the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 20 minutes.
 * 4) After resting, you can roll out the dough and make your pierogi!

Tips:


 * Don't overwork the dough, as this can make it tough.
 * The dough can be chilled for up to 2 hours before using.
 * If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

This recipe is from Moja miłość do Polski: [invalid URL removed], a website dedicated to Polish food and culture. They claim this is a tried-and-tested family recipe that yields delicious and easy-to-work-with pierogi dough.

Surreal numbers table
Rescued from first attempt (and discarded by me)