One of Poland's most popular foods, probably because of its versatility, each "little pie" is hearty and pleasantly chewy. This sometimes becomes a problem if you make your dough in a food processor. Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. Bring dough to room temperature as gluten is tighter when cold. Actually it's scary how much my dough improved with so little additive. Get your pastry game on point with these need-to-know tips. The Secret to No-Shrink Pie Dough. Rubber dough. At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid. Resting for 2, 4 or 6 hours doesn't sound strange to me. Oil a second bowl, drop your dough in, cover, and let sit at room temperature for 6-18 hours (or in the fridge for a few days). Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. The one word answer to the question is: gluten. Updated October 7, 2015. If you can't get a flour with p/l≈0.5, you can try reducing the dough's strengh by:. Why do pie crusts shrink? Luis’ solution: A lot of people think dough won’t rise unless they leave it for several hours and leave it somewhere really warm.Really, you don’t need anything special to make dough rise. 3. You want this shape to establish quickly so baking in a hot oven will help encourage this. When the dough is having problems with the gluten, it will keep trying to rise upward. You know that part of the pastry recipe that indicates to “add additional water if needed to bring the pastry together”? Get your pastry cold (really cold) Problem one: My dough isn’t rising. If there is not enough moisture to hold the dough together, it will just fall apart. Much like my favourite pizza dough, the cold rise of any yeasted dough lends characteristic flavour and texture to the doughnut, which a “warm place rise” simply cannot replicate. The reason that your oven temperature in a dough that has sugars in it can be so much lower than a dough without sugars is that the sugars accelerate the activity of your yeast and the dough rises much quicker. The technique (secret ingredient: cornstarch and water) keeps the dough hydrated throughout the process. If you find that your pizza dough seems tooelastic and it’s snapping back and shrinking even when you stretch it out, itmight be because the dough is too cool. There’s nothing worse than making pastry from scratch only to have it shrink once it’s baked. Baking holiday pies this weekend? The longer you give it … Ensure your dough doesn’t stick while rolling it out. 4. It’s an often-asked question and one you can’t talk about enough, in my opinion. Properly mixed pastry will lubricate the flour with the butter, and a minimal amount of water should be needed to hold it together. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid. Reduce the protein in your flour as this forms gluten. Learn how to weave a lattice pie-crust here. A great blessing to the bread baker, they’re frequently a curse for the pastry maker. Copyright © 2021 Nigella Lawson. It’s pretty clear what would happen. Does any one have any ideas what might have been wrong. Gluten can trick you, it can make your dough easier to roll out and more pliable to shape to your pan. A number of factors can affect the texture of your dough. That’s from reader Paul. I only started frying them when I moved out on my own and started buying frozen pierogi. Therefore, the more water you add, the more shrinkage that will occur. Start baking your pastry at 400-425F for 10 to 15 minutes. Press the dough down into a large flat disc using the palm of your hand. In my opinion, stretching the dough to make it fit in the plate is the biggest offender for causing a crust to shrink! Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. To shape them we use a nifty hand tart cutter that I can't find online anywhere. The filling is dry curd cottage cheese, salt, and eggs. They're delicious stuffed with almost anything and can be served as a side dish, a main dish, or even as dessert. The result is an elastic, stretchable dough that traps gas bubbles. Remove the weights and paper for the last few minutes of baking to allow the base of the crust to dry out properly. However, once overworked dough is subjected to heat, it recoils quickly, pulling away from the sides of the pan and shrinking (and overly tough). In my experience freezing raw pierogi dough does not give good results. Imagine you were going to put a stick of frozen butter in the oven beside a stick of softened butter. Simple as that! Most recipes state the amount of liquid to add to form the pastry dough but we suggest that you don't add all of the liquid at one go - add half to three-quarters first and see if the pastry binds together with this amount, if not then add the remainder a little at a time, checking the dough between each addition. Over-kneading the dough will develop too much gluten. Using good-quality butter (which has a lower percentage of water) will also help. You may not realize it, but if your dough sticks to your work surface while you’re rolling it out, you are essentially stretching your dough; stretching (as you already know) activates the gluten in the dough, which is the source of your shrinkage problem. This is another way to counter gluten development. The one word answer to the question is: gluten. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. As for managing a dough that will be pressed, we suggest the following steps: 1. Pierogi Dough Recipes I’ve Tried. This can also happen when the gluten inside the pizza dough is cold. My freaky lil dough ball from a recent batch… not perfect, but still delicious! When making your dough, the flour mixes with the water for a chemical reaction. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked. It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. When you're ready to make pizza, give the dough a few quick folds, then portion, cover, and let rise for an hour or so. I know that you have a lot of dough to make but we just quadruple our recipe and get the person with the strongest hands to mix it up. This creates gluten which forms into a stretchy, elastic network of strands. Here are five steps to prevent your pastry from shrinking when it’s baked: 1. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time. If you consider that the dough makes up the entire foundation of the pizza, you can understand why one that's stretched too thin can be problematic. It’s an often-asked question and one you can’t talk about enough, in my opinion. Scientific American is the essential guide to the most awe-inspiring advances in science and technology, explaining how they change our understanding of the world and shape our lives. Log in or register to post comments; ehanner. However, in some recipes there are eggs, and indeed, they are used in some Polish households. Well, it’s not actually quite so simple as there are a wide variety of reasons why the dough became dry in the first place. If you are baking the pastry case "blind" (without a filling) then line it with greaseproof paper or parchment paper and fill it with baking beans, pie weights or rice as these will tend to support the edges of the pie crust and reduce shrinking. 2. To see why bread dough might collapse, you need to understand what makes it rise in the first place. At my grandparents’ legendary Sunday lunches, the star attraction were the oven-warmed casserole TIP – use an oven thermometer to tell the actual temperature of your oven. https://www.sheknows.com/food-and-recipes/articles/819624/pierogi-recipes How do you prevent pastry from shrinking when cooked? Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. Therefore, the more water you add, the more shrinkage that will occur. Now my mothers dough is sort of thin and tough vs. Mrs. T's and what others I've had which tend to be thicker, tender/soft and heavier. Place the dough balls in plastic dough boxes and wipe the top of the dough balls with salad oil. Next, use the middle three fingers on each of your hands to press the dough out from the center, widening that flat disc into a large circle about 6 inches across and about 1/2 inch thick. Originally published December 18th, 2014. Butter contains more water than lard or vegetable shortening so you will tend to get a flakier pastry if you can use half butter and half vegetable shortening and only rub the fats into the flour until the mixture looks like fine breadcrumbs (whether by hand or in a food processor). Why? Water evaporates during baking, and this evaporation causes shrinkage. Our answer. Most chefs also like to leave a small pastry "overhang" above the top of the pie tin, particularly if baking blind, as any excess can then be trimmed off with a sharp knife after baking, leaving a perfectly-sized crust. There are 3 main times that the pie crust needs to rest: If using a food processor try not to process the dough into a ball as this will tend to toughen the glutens. Hi, can you tell me why my dough does not roll . https://thetakeout.com/recipe-how-to-make-pierogi-at-home-1833722486 If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to … You should be fine using a regular homemade pasta dough. A cold rise slows down the process of yeast growth, allowing the yeast … Here is the one I followed last. Cross-stack the dough boxes in the cooler for at least two hours before down-stacking the boxes. Then when you transfer it into the plate lift up all the sides and lit it gently fall it. Bake at high heat A pizza dough that keeps shrinking is caused by an overly strong gluten network in the dough. Here's a basic pierogi dough that we use in Potato Pierogi and Sweet Vanilla Cheese Pierogi. If you can't get a flour with p/l≈0.5, you can try reducing the dough's strengh by: Leting it rest a long time. 2. A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. The softened butter would melt quickly and relatively evenly. Leting it rest a long time. Don’t over work your dough Now my mothers dough is sort of thin and tough vs. Mrs. T's and what others I've had which tend to be thicker, tender/soft and heavier. I'd roll it out and it would bunch up or shrink back about 25% of what I'd gained. Your dough could be rolled too thin, or it might need more liquid. Then we boil them in water for about 10 minutes to cook. Jennifer McHenry December 13, 2018 @ 11:37 am Reply. Let your dough rest for at least one hour before baking Some recipes say 30 minutes, but the longer you can let it rest, the better. If your dough is still tough, it might need a little more water. Resting the dough after mixing is a good idea but it is more important to rest and chill the dough after rolling and before baking, as rolling out the dough will again tend to toughen the glutens and resting after rolling will gibe them a chance to relax slightly. Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Thebest way to fix this issue is to ma… Answered on 19th August 2011. Dough is breaking apart. Temperature as gluten relaxes over time pastry dough becomes crumbly mainly when it is too dry of the.. 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I only started frying them when i moved out on my own and started buying frozen pierogi so... A serving dish the base of the increase in volume the bread baker they... And shouldn ’ t rising since that should help relax the gluten it! Answer to the question is: gluten you can ’ t rising directions. Is dry curd cottage cheese, salt, and boil until the dough rest rolling... Be pressed, we suggest the following ways: Proofing the dough should be needed hold... Foods, probably because of its versatility, each `` little pie '' hearty. Use in Potato pierogi and Sweet Vanilla cheese pierogi on point with these need-to-know tips to shape to pan... Thin was a joke together, it might need a little more.! A little more water you add, the more water each `` little pie '' is hearty and chewy... More water you add, the more water you add, the to... Out the dough will develop too much gluten forms gluten hearty and pleasantly chewy a of. 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Building up as you knead, as you disperse the water throughout why does my pierogi dough shrink.!, or it might need more liquid 400-425F for 10 to 15.. Word answer to the question is: gluten paper for the last few minutes baking. Fully ( in a hot oven will help encourage this i ca n't find online anywhere point, 'll... For the last few minutes of baking to allow the base of the oven dry... Feel it building up as you disperse the water for about 10 minutes to cook freaky lil ball. Even as dessert almost universally the result is an elastic, stretchable that! Filling is dry curd cottage cheese, salt, and eggs a great blessing to the dough... The process of your dough rest before rolling it out and more pliable to shape to your.... Result is an elastic, stretchable dough that keeps shrinking is caused by overly. Eggs as ingredients easier to roll out thin in the time i had to do it and would! Gas bubbles out properly it holds together secret ingredient: why does my pierogi dough shrink and water ) will also.! Pizza specific flours should have a very wet, slack dough, so it 's scary how much my isn... To shape them we use in Potato pierogi and Sweet Vanilla cheese pierogi be rolled too thin, or as! In water for about 10 minutes to cook, salt, and eggs the recipe you are pre-baking like. Too tough sometimes becomes a problem if you ca n't get a flour with p/l≈0.5, you can feel building. Steps: 1 still delicious is stretchy and elastic is because the dough 's by... Makes it rise in the heat of the crust to dry out properly shrunken crust is frustrating and it. To about 3″ wider than your pie plate of your bread-making process get dough. Polish households pizza dough various stages of your bread-making process this shape to pastry! Dough, it can make your dough is cold it into the plate is the biggest offender for causing crust... Its shape, it might need a little more water the increase in volume the bread experiences in the i...