componentL3 · advancedHistory unverifiedscratch: kitchen
Advanced pierogi dough
pierogi-dough-advanced · dumpling · Eastern European
About
Advanced pierogi dough for restaurant-level plating.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Pierogi dough
- L2 Classic pierogi dough
- L3 Advanced pierogi dough · this page
Uses
- All-purpose wheat flour 360 g
- Water 144 g
- Whole egg 60 g
- Neutral oil 24 g
- Salt 4 g
Preparations used
- No preparation inputs on this node.
Used in
- Pierogi ruskie plate dish
- Potato pierogi dish
- Advanced Potato pierogi dish
- Classic Potato pierogi dish
Similar in this layer
- Pierogi dough 0.94
- Classic pierogi dough 0.94
- Dumpling dough wrappers 0.46
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 360.0 g All-purpose wheat flourpath pierogi-dough-advanced → wheat-flour
- 144.0 g Waterpath pierogi-dough-advanced → water
- 60.0 g Whole eggpath pierogi-dough-advanced → whole-egg
- 24.0 g Neutral oilpath pierogi-dough-advanced → neutral-oil
- 4.0 g Saltpath pierogi-dough-advanced → salt