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Potato Pierogi

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Ingredients
  Potatoes 4 Medium, peeled and quartered
  Milk 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped green onion 2 Tablespoon
  Salt 1 Teaspoon, divided
  Ground white pepper 1⁄2 Teaspoon, divided
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Sour cream 1 Cup (16 tbs)
  Egg 1
  Egg yolk 1
  Vegetable oil 1 Tablespoon
Directions

To prepare filling, place potatoes in medium saucepan; cover with water.
Bring to a boil over high heat.
Reduce heat to medium.
Simmer, uncovered, 20 minutes or until tender.
Drain; return potatoes to saucepan.
Mash potatoes with potato masher.
Stir in milk, butter, green onion, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cool.
To prepare pierogi dough, combine flour, sour cream, egg, egg yolk, oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl; mix well.
Turn out dough onto lightly floured surface.
Knead dough 3 to 5 minutes or until soft and pliable, but not sticky.
Let rest, covered, 10 minutes.
Divide dough in half.
Roll out each half into 13-inch-diameter circle on lightly floured surface with lightly floured rolling pin.
Cut out dough with 2 1/2-inch-round cutter.
Place 1 rounded teaspoon potato filling in center of each dough circle.
Moisten edges of circles with water and fold in half; press edges firmly to seal.
Bring 4 quarts lightly salted water in Dutch oven to a boil over high heat.
Cook pierogi in batches 10 minutes.
Remove with slotted spoon to serving dish.
Garnish, if desired.

Recipe Summary

Method: 
Boiled
Ingredient: 
Potato
Cook Time: 
1 Minute

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