troubleshooting pierogi. Nov 6, 2020 - Explore Roseann Duke's board "peroghi" on Pinterest. The more gluten, the chewier the end product. 3. Fix as necessary, either using a wet fingertip run along the edge to seal, or a dough "bandage" gently pressed in place to fill holes and tears. There is a LOT of conflicting information out there about the essential ingredients of perogy dough, but in every perogy dough recipe, you will find some combination of flour, salt, and wet ingredients like water, milk, sour cream, or eggs. It does not take a lot of time. Overall, the technique for perogy dough is simple: start with your dry ingredients (flour mostly) and slowly incorporate all your wet ingredients to form a soft dough. But you may find that you still need to add a little more water to certain recipes. Additional flour may need to be added if dough is too sticky. I’ve also used this one with some success, although the dough was a bit soft for my liking and didn’t hold up as well to the boiling process as the first one I mentioned. But too much oil tends to make the dough tough. the dough! Perhaps this is the reason that I have almost no oven spring....? Then, knead it until it is elastic. I’m still on the hunt for THE perfect perogy dough recipe, but overall, I usually pick ones that involve sour cream because I love what that flavour does for the dough. In the first case the flour could weigh as much as 5 oz. Continue to mix, and then knead the dough until very smooth and elastic. Can anyone tell me what I am doing wrong? Mushroom & Dill Sauce . Let me know in the comments what your go-to recipe is, and how you like your perogy dough , Your email address will not be published. 2. 5 years ago. Wish I knew someone like you so my wife and I can work on our new baking hobby with someone who has experience. If the dough is too dry (breaks easily), add water 1 tsp at a time. The window pane test determines whether you have developed the gluten, so it is a test for sufficient kneading. Knead quickly, gradually adding enough water for the dough to become soft and elastic. That said, it helps to know what each ingredient does for the dough, so here is a brief overview of every castmember’s role in the grand production of pierogi dough: Overall, any combination of these ingredients that yields a pliable, rollable dough will work in perogi-land. Dough grows by about 1/3 to 1/2 when boiled so be careful ... is not too … I have a regular food scale that can do up to 5 lbs but I'm pretty sure mine is only accurate to within 5 grams. If you have the ability to weigh your ingredients, do so. If your dough is too floury, you might need to use a little bit of water to get the dough to stick to itself and seal, but I’ve found the dough is usually soft, stretchy, and hydrated enough that a firm pinch is all you need. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. Overall, the technique for perogy dough is simple: start with your dry ingredients (flour mostly) and slowly incorporate all your wet ingredients to form a soft dough. Last but not least, let’s run through some tips and mistakes to avoid (collected from traumatic personal experience) to help you troubleshoot your dough and make sure it rocks your socks off. My 1st Sheng Jian Bao Attempt: My Boyfriend Almost Cried. Note that this recipe focuses on pierogi ruskie filling, for more tips on how to make pierogi dough, general information on pierogi, including storing and freezing tips, check out this post: pierogi dough. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. Dough too dry? And you're right to be a bit skeptical about using a sifter before you measure. Knead away until it forms a soft, elastic, lump. Make a well, pour in a small amount of hot water. For the pierogi dough. It was a bit tough to work with because I only had a super thick sour cream (Schmand) which messed up my proportions a little and I very possibly overkneaded it, but overall it tasted awesome. That's why I joined! As you plan your pierogi making, first take into consideration how many people you will serve and how many pierogi you will be making. Dec 11, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). Here is the one I followed last. Brush off flour from dough and table. It's pretty easy to goof fairly badly if you flour your work surface and your hands really liberally, then also keep pouring more and more flour onto them as time goes on. I’ve found that no matter how much you fiddle around with the recipe, perogies pretty much always taste great so long as your filling and toppings are on point. On a lightly floured surface, roll the dough out to a thickness of about 1/16 inch. That’s why a dough with eggs will always need some flexibility because eggs come in different shapes and sizes, so it’s highly unlikely your dough will be perfect with the exact amount of flour the recipe calls for. It would tear as I rolled it, tear as I tried, ever so carefully, to remove it from the counter. troubleshooting pierogi. The bread will be really chewy and rubbery. Are you scooping the flour out of the bag (container) with the measuring cup or are you sifting it into the cup? Knead quickly, gradually adding enough water for the dough to become soft and elastic. "I've been measuring by using dry measuring cups for the flour (then leveled with a straight edge)". The extra flour added during the rolling will just toughen the dough. Listen: I’ve never been good at dough in general but perogy dough finds a way to completely throw me ecvery time. And also why nobody (from Polish grandmas to professional chefs) can agree on what the exact best perogy dough recipe is. I agree with the other posters that what is happening is you are making your dough too stiff -- too much flour and not enough liquid -- and that's why it's not compliant to your kneading. My basic recipe gets rave reviews re the tender dough. Knead dough for 4 to 5 minutes, until the dough is elastic. See more ideas about pierogi recipe, pierogies, polish recipes. This can be done in a stand mixer. Humidity and air temperature affect the result. It shouldn’t be sticky, it should be able to roll out, and form a nice ball. I've been measuring by using dry measuring cups for the flour (then leveled with a straight edge) and using a liquid measuring cup for the liquids. Are you weighing your ingredients? Finish by leveling it with a knife or straightedge (I use a chopstick), not by packing it down in any way. Some recipes even use less ingredients without any oil or eggs, but I don't recommend it. This will allow the gluten you've developed in the mixing process to relax and make rolling the dough out much … For the pierogi dough. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. Step 3 Save my name, email, and website in this browser for the next time I comment. easterneuropeanrecipes.com/index.php/2016/07/29/best-pierogi-dough-recipe On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. I also have been experimenting with sourdoughs and I built a brick oven in my back yard, so we have a lot in common. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. easterneuropeanrecipes.com/index.php/2016/07/29/best-pierogi-dough-recipe Too thin, and you'll have a mess of rips and tears. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. This is expected; it is the gluten network that holds a dough together and gives it elasticity and the ability to stretch. How do I prevent pierogi dough from turning out too thick? If you've got a really stiff dough, no amount of resting is going to make it relax. Personally, I do not see the logic in using a sifter, but I definatly will weigh out the flour on my next loaf and see if there is a change. *** Now available in... Toasted 10 Grain Porridge Sourdough with Sprouted Rye. Roll pie dough out between 2 pieces of plastic wrap. I must say that the dough, although currently on first rise, is beautiful. Thanks for the help. Use food processor to mix ... mixed, knead the dough on a floured board until ... it is about 1/8 inch thick. Use a biscuit cutter or glass. Easter Nai Wong Bao: Bunnies, Chicks and an Emoji-nal Breakdown. I've learned a huge amount just by reading things here. It was almost 5.25 oz. It should not be too thick. 5 years ago. Cut the dough in half to begin rolling. Making pierogi is quite labor-intensive, but it pays off – you’ll have dinner ready for many days, and the pierogi freeze very well. The recipe includes instructions on how to roll out, fill, and cook pierogi. You were spot on with the weight of my cups. This is a pretty classic pierogi dough recipe, without any additions like sour cream, boiling water or tons of butter into the dough. Let the dough sit for 30 minutes covered with a damp hand towel. Make easy Polish pierogi dough by mixing by hand 2 cups flour, 1/4 teaspoon salt, 1 whole egg, and 1/2 cup of very hot water. for more info. Don’t worry though, as someone who has yet to master the art of kneading the perfect perogy dough, I know it’s seldom as easy as it looks in recipe videos. And we have certain tools now that are absolutely necessary for making the pierogi uh you need a linen towel and you need corn meal corn meal. I am following various recipes that are mostly found on this website here. "When I dump the mix on the workspace, there are plenty  of dried crumbs; so I don't think I am over mixing.". The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. Now, let us see a picture of your loaf. Kneading the dough helps building up the gluten. Cut out circles using a cookie cutter or the rim of a glass to form the pierogi wrappers. Divide the dough in 3. Instead, use just barely enough flour to not stick badly  ...or experiment with using salad oil instead (you can put it in one of those refillable "olive oil misters"). Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. I live in Phoenix, and I can tell you here in the desert I have often found that you need to add more water than recipes call for, so your hydration levels may well be the problem. Roll out one ball of dough to 1/8 inch thickness. At my grandparents’ legendary Sunday lunches, the star attraction were the oven-warmed casserole A pinch of flour is enough. Go lightly withthe dusting flour and you will be rewarded! I am now making a loaf after measuring correctly. Then, knead it until it is elastic. I have a regular food scale that can do up to 5 lbs but I'm pretty sure mine is only accurate to within 5 grams. Then add that note to the website, just the way you did the first note you wrote. Sift the flour onto your work surface. Sift the flour and salt on to a flat surface and then, with your hands, mix in the egg, oil and half the water. I found is the best for the dough when it's resting. Spelled many different ways: pierogies, pierogie, peirogy, pyrohy, pyrogy and the list goes on and on. Be careful not to add too much flour, as this will toughen dough. watch out for too much work surface flour too. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Knead away until it forms a soft, elastic, lump. The Notes section includes filling suggestions, such as fruit filling or several savory fillings, such as sauerkraut and mushroom, potato and farmer's or cream cheese, and meat filling. I live in Phoenix and would love to get together with someone about baking bread. They are stuffed with almost any filling you can imagine. BTW:  Question about the Windowpane test, is this done after initial mixing of dough or after 1st rise? The sifter fluffs the flour so that you measure it as was intended. Divide this dough ball into two and add the cocoa to one half and the poppy seeds to the other, working them both into the dough for another 5min or so. Some interesting observations about lievito madre. Keep the other half of dough covered with the damp towel. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. Wrap the croissant dough in plastic and let it chill in … (Dough should not stick to your hands.) I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. Mix the milk, salt, egg and water. Mar 17, 2019 - Explore Linda Pasichnyk's board "Perogie dough recipe" on Pinterest. Best not to add too much flour. Let's make it happen! Gluten is a protein found in most grains. Required fields are marked *. as some kids in school give her a hard time about the sandwiches, most others just want some homemade bread. (slightly dampen the counter first so it won't slide around--if you have granite that isn't necessary) After it is rolled out the way you want it, slowly remove the top piece of plastic, and lift the crust by the bottom piece. Croissant dough will get elastic after rolling. I make my dough without an egg. The flour should be sifted and spooned into the  dry-measure cup, then leveled with a straight edge blade, if you are measuring by volume. (Also, depending on what style of bread you're making, it may work just as well to "autolyse" then "stretch and fold" [S&F] every so often, and not knead at all:-). In spite of the fact that over-kneading often leads to a dough that is too hard and lacks elasticity, it can also make the dough break down in some cases. Fit into the pie plate with the plastic still adhered, then very carefully peel off the plastic. https://www.thespruceeats.com/basic-pierogi-dough-recipe-1136820 I will do some sifting next time. I had to work with the dough thicker, closer to 1/4 inch. Watch for replies. Note that this recipe focuses on pierogi ruskie filling, for more tips on how to make pierogi dough, general information on pierogi, including storing and freezing tips, check out this post: pierogi dough. Work the dough until it comes together. Pierogi (varenyky) dough is most tender when using sour cream as an ingredient. I usually roll pierogi dough to a thickness of 1/8 inch or 3 mm, but I couldn’t do that with this gluten-free pierogi dough. Work the dough until it comes together. Actually, that's the beauty of this website. Dough grows by about 1/3 to 1/2 when boiled so be careful ... is not too … I have been using the measuring cup to scoop out and I never used a sifter. Check seals for leaks and tears. Of course, each of these ingredients serves a purpose and adds a certain quality to the dough. When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. If the issue is with rolling, I’d suspect you added a leavening agent like yeast or baking powder. It’s pretty forgiving though, so don’t stress too much. Stick these into the fridge whole you make the fillings. You will probably find that the slacker dough is hard to handle, but with practice you will master it. 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. Wrap the dough in plastic wrap and place in the fridge for 30 minutes. I adore making and eating perogies, but if there’s one dough I consider my “Everest” in the dumpling world, it’s perogy dough (or pierogi dough, if you want to spell it the Polish way). Use food processor to mix ... mixed, knead the dough on a floured board until ... it is about 1/8 inch thick. Additional water may need to be added if the dough isn’t coming together. I always thought the weavils and larvae added protein and texture. If your dough is too floury, you might need to use a little bit of water to get the dough to stick to itself and seal, but I’ve found the dough is usually soft, stretchy, and hydrated enough that a firm pinch is all you need. It just might introduce too much air into the flour, and therefore your cups will be *too light* and you'll go too far in the opposite direction, ending up with a very slack dough (high hydration). I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. Someone mentioned to let it rest for a few minutes and that should fix the issue. Maybe we could have a big earth/brick oven bread and pizza get together. How do I prevent pierogi dough from turning out too thick? What you should be looking for instead of just following a recipe step by step is the perfect dough texture. Pierogi dough should be a bit sticky and elastic when you finish kneading it — and you do need to knead it (ha). Thanks. You posted a note that started this whole string of replies, some of which you replied to, right? Knead the dough in the bowl until it is firm and well mixed. Place dough on floured surface, and cover with a damp cloth to prevent drying. You ask a question, and you get a bunch of answers from some pretty experiences bakers. A delicious option for any meal. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. Am I kneading wrong? Thank you for the confirmation. Definitely try weighing ingredients, that will help. If you use just flour the flour and the dough interact and it gets sticky and you also need these particular glasses. If you do need water, just dip your pinkie finger in a small bowl of water and run it along the edge of the pierogi before pinching. Sep 14, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). I packed a dry measuring cup like I normally do and weighed it. This site is powered by Drupal. Pierogi Sauce Creamy Mushrooms Stuffed Mushrooms Sauce Recipes Cooking Recipes Pasta Recipes Ukrainian Recipes Ukrainian Food Hungarian Food. In their workshops, King Arthur suggests "fluffing" (my word) the flour in the bag or a separate bowl or container, then scooping the fluffed flour using a scoop or large spoon and sort of shaking it into the measuring cup. 4. And it does not take a lot of work. Make the dough into a ball, place it in the center of the mixing bowl, and cover the bowl with plastic wrap or a towel. Work in a little extra flour if the dough is too moist. Make a well, pour in a small amount of hot water. In Poland, they can be bought in food shops, eateries, restaurants, school canteens. Check out our Privacy Policy and Disclosure. 3. I would love to get together, but I am in Tucson. At their core, pierogi are budget-friendly comfort food. This is why your ideal perogy dough will differ from mine, will differ from your neighbours, will differ from your neighbour’s dog… you get the point. ***Important new flash! The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing.As soon as I start to knead The thing about perogy dough recipes is there’s always wildcards, especially if you add eggs. As soon as I start to knead by hand, the dough becomes resistant to stretching. You can prepare the dough on a pastry board or with a food processor – I chose the second option. Don't add too much, because it might become too sticky. Content posted by community members is their own. If the dough is too dry (breaks easily), add water 1 tsp at a time. The dough should be elastic in texture and no longer sticky. Besides weighing so it starts out right, also watch out for "kneading in" so much flour that you wind up changing the hydration level significantly by the time you're done. The dough should have the feel of pizza dough, elastic but not wet. Pierogi Sauce made with creamy mushrooms and dill has quickly become our favourite pierogi topping. Ingredients for pierogi dough. Choose one of the dough recipes from here, or follow this basic recipe below. Mix flour and salt in a deep bowl. I’ll follow recipes like an obedient schoolgirl but somehow I always, ALWAYS end up with a wet elasticky mess that won’t roll out, shrinks like it’s terrified upon contact and (while tasty) takes the better part of my day to turn into actual perogies. When I dump the mix on the workspace, there are plenty  of dried crumbs; so I don't think I am over mixing. Maybe you can find someone local to you to serve as a mentor. But the first reason is the important one, because, of course, you have no reason for the second one. yeast: too little: Dough rises really really slowly or not at all. The rustic, hearty food of Poland — particularly Pierogi — a big part of the appeal of places like Kraków and Zakopane for us, and for me, eating the food is also something of a nostalgia trip, thanks to my Russian heritage. Sift the flour onto your work surface. The secret of pierogi and their unique taste lies in…. By “too thick” do you mean you can’t get it rolled out enough, or it’s too dry? Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling. The Fresh Loaf is not responsible for community member content. Making pierogi is quite labor-intensive, but it pays off – you’ll have dinner ready for many days, and the pierogi freeze very well. It’s all a matter of taste! Don't add too much, because it might become too sticky. 400 g all-purpose flour + a little for dusting the dough; 1 teaspoon of sunflower oil; 250 g hot water; 1/2 teaspoon of salt; How to make pierogi dough. In the body of the note, write where you live and something about what you're looking to learn. This traditional pierogi dough is the simplest one, made of flour and water. If the dough is too dry, add a bit more water. Go pierogi crazy with this basic pierogi dough recipe, which you can use for any number of sweet or savoury fillings! Now start another string which you could entitle "I'm looking for a local experienced baker to mentor me." Dough: I’ve written some posts before with some step by steps guides on how to make pierogi dough. In my opinion, the dough without the egg is much softer and pliable. By “too thick” do you mean you can’t get it rolled out enough, or it’s too dry? The exact proportions (and inclusions/exclusions) are what differ in every pierogi dough recipe. Choose one of the dough recipes from here, or follow this basic recipe below. When ready to form the pierogi, roll out the dough until 1/8-1/4” thick. If the dough is too sticky, add more flour, 1 tbsp at a time. Do you use one of those micro scales to weigh out ingredients? Do you use one of those micro scales to weigh out ingredients? LOL. Honestly? This is why some recipes, such as a delicate cake or muffin recipe will caution about overworking the batter. Dumpling Tools & Must-Haves for Your Kitchen. When I attempt to do the windowpane test to determine if the I kneaded enough and have built up gluten, the dough normally just tears. At least that's been my experience. Add flour gradually. It will also remove lumps, weavils, and larvae, if present. I have been baking with sourdough about three years now, have built an earth oven in the backyard and make all of our familys bread, my daughter sometimes asks me "Dad, can we have some store bought bread?" There is no hack to success. It's elastic but not too elastic, not too sticky and not too sticky. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. If it's too hard and then add a bit more water. But to repeat -- weighing takes all these variables out of the equation, so weigh if you can. As an Amazon Associate I earn from qualifying purchases. Add the flour, continue mixing until the dough is smooth and flour is well incorporated. Add (tiny amounts of water) gradually. In this article, I’ll review everything you need to know about perogy dough, including ingredients, technique, recipes I’ve tested and of course tips on nailing it. per cup in the second case it will weigh about 4 1/4 oz/cup. You can roll out this dough very … We offer a variety of flavors. When making pierogi dough you do not need special equipment. Write a note to this website telling us where you live and what you're looking for. You may want to make a batch for immediate consumption and you may want to make some to be frozen for later use. Too thick, dumplings get chewy and the dough overpowers the fillings. Perogy Dough 101: Tips, Tricks & Mistakes to Avoid! You can prepare the dough on a pastry board or with a food processor – I chose the second option. Your loaf will be dense. Your email address will not be published. *FYI - this post may contain affiliate links, which means we earn a commission at no extra cost to you if you purchase from them. Step 2: While the potatoes are boiling, prepare the dough. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading. 400 g all-purpose flour + a little for dusting the dough; 1 teaspoon of sunflower oil; 250 g hot water; 1/2 teaspoon of salt; How to make pierogi dough. :(. Ingredients for pierogi dough. https://www.thespruceeats.com/potato-pierogi-dough-recipe-1136818 Honestly, besides plenty of (delicious) trial and error, there’s no way to figure out your ideal perogy dough recipe. April 9, 2020 by Christina Guan Leave a Comment. The Great Dumpling Bucket List: Amazing Must Try Dumplings from Around the World! Try increasing the hydration. As the dough is worked gluten strands develop a structure that allows the dough to become elastic and stretch. Still, this dough is so forgiving that so long as you can get your fillings in there to cook, you’re good. But, the truth for any dough is that you must develop a feel for when it is right, slowly adding flour and kneading to get the correct consistency. Pierogi dough recipe - soft, elastic, smells of butter, easy to roll out. It's an easy to make dumpling dough recipe, very forgiving. Use large ... to the size pierogi you want. Combine the ingredients for the dough and kneed for at least 10min until you get a lovely, elastic dough ball, which is a pleasure to kneed. If the dough is too wet, then add a bit more flour. KA flour is my choice: AP, bread, and whole wheat flours. I am in Tucson, not Phoenix. So, kneadless to say (ha), it’s pretty important that you know the basics of perogy dough before you embark on the wild adventure of making some for yourself. This is comforting, because perogy dough is pretty hard to nail. Dec 11, 2019 - The best pierogi dough recipe + how to make the best pierogi (polish dumplings). If the dough is too sticky, add more flour, 1 tbsp at a time. Kneading the dough helps building up the gluten. 4. Will try your recipe of adding a small amount of melted butter! Let the dough rest for 30 minutes. There is more that one way to top a pierogi. Pierogi Pierogi are stuffed Polish dumplings. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html If the dough is too dry, add a bit more water. I let the dough rest and it does fix the issue, but only temporary. Stretchy enough to hold CO2 bubbles without being too taut : gluten: too much: If there is too much gluten, the bread won’t be able to expand because the dough will be too tight. See more ideas about dough recipe, pierogies, perogie dough recipe. Plus it's cool enough now to be outside. Despite of what others call them, if you’ve never tasted one, you’ve been missing out. Each batch of dough made approximately 40 pierogi Dough: 2 cups all purpose flour 1/2 teaspoon salt 2 eggs, beaten 1/2-3/4 cups water (If you have water from boiling the potatoes use that as it will make the dough extra tender} Directions To make the Dough: 1. It sounds to me as though you may not be using enough liquid. Blending the bread dough for too long can also lead to oxidization. https://soupbelly.com/2010/05/14/potato-and-cheese-pierogies Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. What you want to avoid is anything that packs the flour too densely into your measuring cup. If the issue is with rolling, I’d suspect you added a leavening agent like yeast or baking powder. This means that the flour used for the dough will oxidize and bleach, which will also affect the flavor of the bread, not just the color. Use large ... to the size pierogi you want. Read my responce, my last post. If the dough is too dry, add more water; if dough is too wet, add more flour. 2. (1 cup weighs 4 1/4 oz.) As soon as I start kneading, the dough becomes less elastic again. Attach the dough hook to the Kitchen Aid mixer. I'm in Phoenix also, and would love to get together sometime. Use a pierogi press to make pierogies or use the instructions below to make them by hand. There are a lot of different schools and a lot of them add an egg to the dough. It’s elastic, pliable, soft and easy to work with. Let the dough rest for 30 minutes. The pierogi dough should be elastic, delicate and soft, so it does not dominate the taste of the stuffing. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. That way I wouldn't have to be the only one making dough and pizzas! Just enter your email below and this easy beginner's guide to Chinese dumplings is yours! Dough too soft?