Potato Pierogi Recipe
Ingredients
| Potatoes | 4 Medium, quartered | |
| Milk | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Green onion | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon, divided | |
| Ground white pepper | 1/2 Teaspoon, divided | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Egg yolk | 1 | |
| Vegetable oil | 1 Tablespoon | |
| Fresh rue sprigs for garnish | ||
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.
Drizzle butter over pierogi, top with bacon or serve with sour cream, if desired.
Garnish, if desired.
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.
Drizzle butter over pierogi, top with bacon or serve with sour cream, if desired.
Garnish, if desired.
Chef
