Blanched Pierogi Dough

Blanched Pierogi Dough or Ciasto Parzone In Polish

Blanched dough
Blanched dough on a pastry board

This dough is one of the best doughs to use for making savory pierogy. It is tender but elastic. It rolls out well and seals well.

And it is easy to make in a mixer or food processor.

This dough is the one recommended by the Warsaw Food Alliance.

Be sure to watch the videos before making this.

The recipe is very simple.

Add 300 grams of wheat flour, and about 1/4 teaspoon salt to your mixing bowl. If you are using a mixer, use a paddle or whip and not the bread hook.

Then add 30 grams of melted butter to 200 – 250 ml of boiling water.

Start the mixer on low speed.

Add the butter/water mixture to the flour and increase mixing speed.

Mix until the mass combines.

Depending on how much water you added, the dough may be quite tacky. Or it might be close to finished.

Caution – The dough will be hot. Remove from the mixing bowl and knead it on your pastry board until it is satiny.