After our Sauerkraut making adventures, we have about a quart of it sitting in the refrigerator waiting to be turned into something delicious. We decided to go with Sauerkraut and Mushroom Pierogies, which, while sounding odd, are just plain wonderful. But, we did want to try making the dough with at least some whole-wheat flour. After all, everyone should be eating more whole grains.
We’ve found the secret to replacing all-purpose flour with whole-wheat flour. In general, you can’t simply replace all the all-purpose flour with whole-wheat; replacing about half of the flour works fine, but you can’t just use whole-wheat flour. Instead, use white whole-wheat flour.
What is white whole-wheat flour? It’s simply hard white wheat that’s been ground (there are hundreds of varieties of wheat, although you’d never know it from the flours in the supermarket), instead of the more traditional hard red wheat. So, it’s a whole wheat that’s lighter in color, but is also lighter in texture, making it a good substitute for all-purpose. The other thing we found is that it works well to substitute by weight. It seems as though whole-wheat flours are denser, so a cup of whole-wheat actually has more flour than a cup of all-purpose. Well, enough discussion, let’s make pierogi dough.
We use and recommend King Arthur White Whole-Wheat flour. King Arthur mills some of the best flours that are available nationally; we’ve never had a problem using them, unlike some other flours. As an aside, all our brand-specific recommendations are simply because they’re what we use and what we like. For the egg, get one from your neighbor. The one who’s raising hens.
Procedure in detail:
We suggest that you follow our Basic Pierogi Dough instructions, but use a large bowl for mixing the flours together before doing anything else. Then you can follow those instructions, either with everything in the bowl, or right on the counter.