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Potato Pierogies

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Potato Pierogies
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Servings: 6
Recipe by: Rae

Ingredients

Dough:
3 cups all-purpose flour, plus flour to dust the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water
Filling:
2 lbs Baker potatoes, peeled and cut into 1/2 inch pieces
1/2 tsp Salt
1 small onion, finely chopped
2 TBSP unsalted butter
dash salt
another dash of salt
dash white pepper
4 TBSP Sour Cream
To bind:
1 egg, scrambled with 1 TBSP water
For cooking:
4 TBSP Bacon grease or butter
Salt & pepper

Directions

1. Combine flour, salt sour cream, egg and water in a mixer bowl. Mix with dough hook until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

2. On a floured work surface, knead dough for 3 or 4 minutes until elastic. Separate dough into 4 balls. Cover dough with plastic wrap and refrigerate for at least 30 minutes.

3. In the meantime work on the filling: Boil potatoes with 1/2 tsp salt for 15 minutes or until just tender. Drain for 2 minutes.

4. In a separate pan cook the butter and onion and over low heat with a dash of salt until well browned. About 10 minutes.

5.Put the well drained potatoes into the pot they were cooked in and add the buttery onions, a dash of salt and white pepper. Mash with a potato masher. Add the sour cream and whip together.

6. Taste and season if needed add a slash of milk or cream if too dry. Cover and store in the fridge until later use.

7. Roll dough to an 1/8 inch thickness and cut with a biscuit cutter. Repeat with the 3 remaining balls of dough. Mash together all the scraps and roll out. You will have about 45-50 dough rounds. Cover with a lightly damp towel.

8. Working 5 at a time, brush each round with eggwash. Then fill with about 1 TBSP of filling. Press each closed to make a half moon shape. Repeat with all the dough rounds.

9. Bring a large pot of salted water to a boil. Boil 5 pierogies at a time. Drop in water and wait until they float. Lift out with a slotted spoon and let drain on paper towels.

10. Once they have dried a bit it's time to fry them. In a non-stick skillet melt the bacon fat or butter and brown the pierogies. Season with salt & pepper.

11. Serve with sour cream, sauteed onions, chopped green onions or your favorite pork item (like bacon, smoked sausage or pork belly etc)

Notes & Tips

This is a long process so I broke up the prep over 2 days. On the first day I made the dough and filling and chilled them overnight (this took about an hour). On the second day I rolled the dough and filled them all in the morning and again stored them in the fridge (this also took about an hour). That night I boiled and fried them. I was boiling some and frying some in separate pans simultaneously. This took about 45 minutes. They are a lot of work, but very worth it. They are delicious!




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