I’m going to introduce you to your new favorite carb.

In case you didn’t know, I teach cooking classes 2-3 times a week. Big City Chefs and I have teamed up for over 10 years putting on these classes all over California. They’re usually in multi-family communities such as Irvine Company; that have a centralized clubhouse with a nice kitchen for everyone to gather around. It’s fun. You sit, relax with a tasty beverage and watch me do my thing. All the while being able to ask questions, interact and sample the tasty tasties.

One thing I’ve always enjoyed about the classes is the tidbits I learn from the residents. I learned this year that baking soda is a great everyday facial scrub :-| And more recently, at 4s Ranch, I was informed on what is now my new favorite recipe. Perogi dough!  Or Pierogi or pierogy or perogy or pierógi or pyrohy or pirogi or pyrogie or pyrogy or Pierożki.  As you can see, there are quite a few European claims to this dumpling.  I’ve made Perogi before and any peasant food like this will always have slight variations from family to family and region to region. What makes this particular recipe so exciting is it’s simplicity and versatility. Usually this dough has several ingredients. Egg, water, flour, salt, maybe sour cream…melted butter; which is all fine and dandy, but I know the way you think. You want a tiny ingredient list and a short explanation of preparation.  Boom.  You’re welcome. Now go cook some good shit.

Multipurpose Dough of Supreme Awesomeness

1c sour cream
2c flour

In a bowl, mix together by hand then knead for a minute or two. Wrap in plastic wrap for 30 minutes or longer, then use dough as you see fit. Remember that when shaping or rolling, you can use as much flour as needed to prevent any dough from sticking to your work surface.

Use like Italian pasta dough for noodles or ravioli.
Use as dumplings large and small for soups or sauces.
Roll flat and cut to use like a won-ton or pot-sticker wrapper
Make actual Perogi’s.

This doughs texture is really tender and just chewy enough; but the surprise tang from the sour cream is what brings this dough out of left field to slap you in the face with something different then the norm.  It tastes like a warm hug from a happy grandma.  I threw it in some chicken soup the other night with awesome sauce results.