Sour cream is an acidic fat and a fermented product. Cream is fermented with lactic acid producing bacteria. This results is the tangy taste of sour cream and also thickens the final product. The acidic nature of the sour cream breaks down and tenderizes long protein molecules of flour proteins.
Adding this to a dough increases moisture and produces a much more rich and tender dough.
Sour Cream Dough (for Peirogi/Vareniki/etc..)
This is a great dough for peirogi, vareniki and other Eastern European dumplings.
Ingredients
- 4 cups King Arthur All-Purpose Flour
- ½ tsp Sea salt
- 1 large egg
- ¼ cup cultured sour cream
- 1 cup water
Instructions
- In a bowl combine the flour and salt and whisk well.
- In a second bowl place the egg and whisk well. Then add the sour cream and water, again whisk well to combine.
- Pour the liquid mixture into the flour. Using a Danish dough whisk, mix the ingredients until you have a moist dough.
- This is a moist dough and will be sticky. You want it a bit sticky, and to feel a bit moist. Yet the dough needs to be able to be rolled out into thin sheets.
- When all the ingredients are combined, pour the dough out onto a clean flat floured surface and knead until you have a good dough ball.
- Cover with plastic wrap and place in the refrigerator for at least 1 hour, or overnight. You can freeze this dough as well.
- The dough can be rolled out using a rolling pin or a pasta maker. I prefer using a pasta maker as it gives reproducible and quick results.
Tried this recipe?Let us know how it was!
