"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato and Garlic Pierogi Recipe

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This recipe for Potato and Garlic Pierogi, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina O'Dowd
Added: Thursday, October 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb potatoes, peeled and cut into 1 in. pieces
6 garlic cloves, sliced
Coarse salt, to taste
1/4 cup finely shredded sharp cheddar cheese
5 tbsp unsalted butter
1/2 cup heavy cream
Pepper to taste
12 egg roll wrappers, but into 4 1/2 in. rounds
1/3 cup water
1 tbsp minced fresh chives

Directions:
Directions:
Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain and pass hot potatoes and garlic through a ricer or food mill. Stir in cheese and 4 tbsp of butter, then cream. Season with salt and pepper.

Place 1 heaping tbsp potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling and press to force out air and seal. Repeat.

Bring remaining tbsp butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Number Of Servings:
Number Of Servings:
Makes 12, serves 4

 

 

 

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