Re: Yer Glutenatorship ... Pierogi dough

[Guest guest]

oh hey, i was totally just wondering about that. i'm a fiend for pelmenji,

and i was wondering if it's possible to make it with other flours...i

wonder what would taste best. what does sorghum taste like?

At 04:40 PM 6/4/2004, you wrote:

>So if the dough is nothing but flour, water and egg, I should be able to

>just substitute sorghum flour, yes? There won't be a major change in

>texture or taste (remembering a disastrous attempt many many eons ago at

>someone else's urging to use oat flour). Do I need to soak the sorghum

>flour?

>

>Many many thanks ... the Misquoter

>

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>

>MFJ

>Say what you think, and think what you mean. Gamesters will be shot.

>

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[Guest guest]

>So if the dough is nothing but flour, water and egg, I should be able to

>just substitute sorghum flour, yes? There won't be a major change in

>texture or taste (remembering a disastrous attempt many many eons ago at

>someone else's urging to use oat flour). Do I need to soak the sorghum

>flour?

>

>Many many thanks ... the Misquoter

>

>MFJ

Heh heh. I don't really know what a pierogi is, but if it's a bready thing then

no, just substituting doesn't work. Esp. stuff you have to roll out. I can

make a really NICE pizza crust now, but I do it by pouring the batter in

a pizza pan, there is no way to roll one that really works, I've found.

Of course, in the case of pizza, pouring it really is EASIER so I have

no complaints. I make the mix in the blender and pour. Easy!

But it seems pierogi involve fillings etc. so you'd want a nice

stretchy dough, and the only way I know to do that is with Chebe mix.

You can also cook tapioa flour and water til it gets stretchy, then work

other flours into it, but I've never got that to work successfully ... well,

it might work for a flat-ish peirogi, it works for flatbreads ok. To

do that you boil 1 cup water with 1/3 cup tapioca til it gets thick. Let

it cool. Add some yeast dissolved in water and a little sugar (you know

the drill, add yeast and sugar to water, let stand 15 minutes or more).

Add any flour, and mix well (probably with your hands, it is messy). An

egg or two is nice, adds body. Also you can use kefir instead of water.

This makes a bread that is very kneadable. Let it rise like any bread.

As for sorghum flour: yes, it should probably be soaked, but

that would require changing recipes more and I haven't figured

them out yet. I did experiment with mixing sorghum and kefiili and

letting it set a day, then adding other stuff to make bread dough,

and it was pretty good but didn't rise well. And it wouldn't " roll "

like what you need, I think.

You can also use the chebe bread recipe that was posted here

awhile back by :

--------------------------------------------------------

2 lb of manioc starch (polvilho). You can use either sweet or sour manioc

starch. Some people complain that sour manioc starch causes heartburn, however

sour manioc starch makes the rolls rise more. It is your choice.

1lb of mashed potatoes (just cooked potatoes, mashed with no salt or oil).

2 tablespoon margarine

1/2 cup oil of your choice

4 eggs

1 teaspoon salt

3 1/2 oz grated parmesan cheese

2 cups (500ml) milk

Preheat oven to 350° F

The mashed potato should be cool before using.

In a large bowl, mix all ingredients except the milk. Then add the milk slowly

while you mix until you get a soft dough.

Place 1 inch balls spaced in a unbuttered cookie sheet and bake at moderate oven

(350 F) for about 20 minutes or until golden brown.

--------------------------------------------------

-- Her Glutenatorship

[Guest guest]

At 02:32 PM 6/4/04 -0700, you wrote:

>>So if the dough is nothing but flour, water and egg, I should be able to

>>just substitute sorghum flour, yes? There won't be a major change in

>>texture or taste (remembering a disastrous attempt many many eons ago at

>>someone else's urging to use oat flour). Do I need to soak the sorghum

>>flour?

>>

>>Many many thanks ... the Misquoter

>>

>>MFJ

>

>Heh heh. I don't really know what a pierogi is, but if it's a bready thing

then

>no, just substituting doesn't work. Esp. stuff you have to roll out. I can

>make a really NICE pizza crust now, but I do it by pouring the batter in

>a pizza pan, there is no way to roll one that really works, I've found.

>Of course, in the case of pizza, pouring it really is EASIER so I have

>no complaints. I make the mix in the blender and pour. Easy!

>But it seems pierogi involve fillings etc. so you'd want a nice

>stretchy dough, and the only way I know to do that is with Chebe mix.

>

Ah. Well. Pierogi is best described as Polish ravioli. :-D

So we're basically talking about a pasta dough here - don't care about

" rising " , but I DO need to roll it out. Hmmmmmm.

MFJ

Say what you think, and think what you mean. Gamesters will be shot.

[Guest guest]

>Ah. Well. Pierogi is best described as Polish ravioli. :-D

>

>So we're basically talking about a pasta dough here - don't care about

> " rising " , but I DO need to roll it out. Hmmmmmm.

I've seen recipes for rice-based pasta, I could look for them.

The Japanese make great pasta from yams and rice, but I

don't know how they do it! Chebe dough would do it though,

it rolls nicely (makes great " wheat " tortillas too).

-- Heidi Jean

[Guest guest]

My pierogi dough recipe uses sour cream, would that help hold stuff together?

Irene

At 12:46 AM 6/5/04, you wrote:

>

>

> >Ah. Well. Pierogi is best described as Polish ravioli. :-D

> >

> >So we're basically talking about a pasta dough here - don't care about

> > " rising " , but I DO need to roll it out. Hmmmmmm.

>

>I've seen recipes for rice-based pasta, I could look for them.

>The Japanese make great pasta from yams and rice, but I

>don't know how they do it! Chebe dough would do it though,

>it rolls nicely (makes great " wheat " tortillas too).

>

>-- Heidi Jean

>

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>

[Guest guest]

>My pierogi dough recipe uses sour cream, would that help hold stuff together?

>

>Irene

Mostly it will make it softer and more flavorful,

but it won't make it more elastic.

But even if the dough isn't very elastic, you

can " press " the dough into a dumpling. One thing

I do is roll out un-elastic dough onto a silicon

mat, then put it in the fridge til it gets hard.

Then take it off and use it for the " lid " .

-- Heidi Jean

[Guest guest]

sour cream? bah! see, you let those pesky slavs outta good ole mother

russia, and what do they do? they put sour cream in their pirashki dough!

pelmenji, which are very small boiled " raviolis " , just call for water and

flour and a bit of salt, but i am going to try the chebe dough, i think -

it sounds like it would do the trick!

-katja

At 06:29 AM 6/5/2004, you wrote:

>My pierogi dough recipe uses sour cream, would that help hold stuff together?

>

>Irene

[Guest guest]

This is a polish version. Going from memory it is just flour, egg and sour

cream. Rather NT don't you think? Makes a lovely dough that holds together

well when stuffed and boiled.

Irene

At 12:52 PM 6/7/04, you wrote:

>sour cream? bah! see, you let those pesky slavs outta good ole mother

>russia, and what do they do? they put sour cream in their pirashki dough!

>

>pelmenji, which are very small boiled " raviolis " , just call for water and

>flour and a bit of salt, but i am going to try the chebe dough, i think -

>it sounds like it would do the trick!

>

>-katja

>

>At 06:29 AM 6/5/2004, you wrote:

> >My pierogi dough recipe uses sour cream, would that help hold stuff

> together?

> >

> >Irene

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