You are here

Pierogi

Ingredients
For filling
  Potatoes 4 Medium, peeled, cubed
  Butter 3⁄8 Cup (6 tbs) (divided for mashed potatoes and mushroom)
  Shittake mushrooms 2 Dozen, chopped
  Unsalted butter stick 3⁄4 , divided
  Milk 1⁄2 Cup (8 tbs)
For dough
  All purpose flour 2 1⁄3 Cup (37.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Eggs 2
  Salt 1 Pinch
For serving
  Feta cheese 1 Tablespoon, crumbled
  Melted butter 1 Tablespoon
Directions

GETTING READY
1. PASTA DOUGH: In a bowl, add flour, eggs, salt and water. Mix well and knead into soft dough. Let it sit for around 45 minutes.
2. MASHED POTATO: In a pot bring water to a boil on medium heat. Put the potatoes and cook till they are soft. Drain them into a colander or strainer.
3. Return the potatoes to the pot. Add ½ stick of butter to the potatoes and mash them together till smooth.

MAKING
4. FILLING: In a skillet on medium heat, melt ¼ stick of butter. Add the mushrooms and saute them till soft for around 10 minutes.
5. Transfer them into a bowl and add the mashed potatoes. Mix well till combined. Set aside.
6. PIEROGI: Take a portion of the dough and roll it into thin sheets as desired. Using a cutter or glass, cut out neat circles. Repeat this with the remaining dough.
7. Take each circle of dough and wet the edges. Put a small amount of filling on one half and fold it to form a crescent. Seal the edges by pressing them.
8. Bring a pot of water to boil. Place the peirogi into the pot and cook them till they begin to float.
9. Transfer them onto a plate. Let them cool a little before serving.

SERVING
10. In a serving plate, serve the pierogis warm garnished with feta cheese and melted butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Polish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4
It’s the time of the festivals and if its polish, then here's bringing a plateful of these little stuffed pierogi parcels. Let Ken show you how in this video.

Rate It

Your rating: None
4.216665
Average: 4.2 (3 votes)