I have a dough-related question. In a pierogi recipe I'm making, it says to "knead the dough several minutes until smooth and elastic." I kneaded for about 6 minutes, and the dough is quite elastic, but it kept a pockmarked appearance the whole time. Is that contrary to what the recipe, and others like it, describes as "smooth?" I went ahead to the next step (rest for 30 minutes) hoping that I'd done enough kneading. The dough ingredients are 4 cups flour, 1 1/3 cup warm water, 2 egg yolks, and 3 tbsp. olive oil.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)