Several Types Of Dough And Its Recipes


Dough creation is something from the magic knowledge. Fine ingredients, precise portion sizes and, of course, a pinch of good mood. All this will result in a perfect base and everlasting partner for the Pierogi to come out in their best. Now, it’s your turn to rule the process.

Choux Dough

Creamy texture and delicate aroma bring you to a dreamy culinary voyage. But wait! This is what you really can do yourself on your own. Make your guests or friends enjoy the unusual recipe and choose their favorite stuffing. Just let this kitchen adventure engage your mind and wake up the emotions.

  • Prep time: 2 hours
  • Cook time: 4-7 min
  • Serves: 1kg

This dough is perfect for pelmeni, as well as meat and vegetable stuffed Pierogi. It stays elastic, keeps form, is quick in cooking and has a tender taste. In European cuisine it is well known as Choux pastry recipe and is popular among éclair masters.

Ingredients :

  • 570 g flour
  • 130 g butter
  • 300 ml water
  • 1 teaspoon of salt

Instructions :

  1. Pour the water into the pot, heat it until boiling, add the salt and butter.
  2. Meanwhile sift the flour on the cooking surface and make a deepening in it.
  3. When the butter has melted, pour the mixture into the flour and stir with a fork.
  4. Please note to stir gently.
  5. When the dough is formed, it will no longer be sticky.
  6. Flour the surface and knead the dough until smooth and shiny.
  7. Leave it for an hour to rest.
  8. Now you have time to choose the stuffing.

Traditional Dough

The dough is called traditional as it is a basic one for the great variety of dishes. You may wrap berries and spices, may easily stuff it with meat and onions, may just use it as is and serve with your favourite sauces. It is traditional for everyday eating as well as for the holiday table. And is really easy to cook. And one more thing – the result is guaranteed. We’ve checked.

  • Prep time: 90 min
  • Serves: 1kg

This dough is tight thus suitable for fruit and berry stuffing. It will keep the juicy ingredients inside, being elastic and pleasant in touch.

Ingredients :

  • 600g flour
  • 250ml of milk
  • 3 eggs
  • 50g butter
  • 10g salt

Instructions :

  1. Please note to slightly heat the butter for it to become tender.
  2. Sift the flour on a cooking surface, make a deepening and add salt, eggs and butter.
  3. Knead the dough using water as needed.
  4. The dough is ready when it is tender and elastic and does not stick to hands.
  5. Form a ball, cover with a food film and set aside to rest for an hour.
  6. Now you have some free time to think about the stuffing and quickly purchase the missing ingredients if any. 

Lean Dough

This Dough recipe was originally used during the fasting periods. When you get bored with all the usual porridges and purees make you feel enough, it is time for experiments.

Simple ingredients accompanied with the fast and easy process will contribute to your tasty and healthy dinner. And a secret is you may cook it when you want, with any flour type and oil sort. Just go outside the set rules!

  • Prep time: 90 min
  • Serves: 1kg

As you may conclude from the title, this dough is a winner for lean recipes with either vegetable or fruit stuffing.

Ingredients :

  • 650 gr flour
  • 250 ml of water
  • 70 ml of oil
  • 10 gr of salt

Instructions :

  1. Sift the flour on a cooking surface, make a deepening and add the oil and salt in there.
  2. Knead the dough using water if needed.
  3. It is ready when it does not stick, but becomes elastic and soft.
  4. Form a ball, fold it into a food film.
  5. Leave it to rest for an hour at the room temperature.
  6. Now you have time to choose the stuffing and get it ready for preparation.