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Pierogies Recipe

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This recipe for Pierogies, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rick Houtz
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Wrappers: flour and water; Filling: mashed potatoes (I prefer homemade), well-seasoned with any combination of the following: milk, butter, garlic, herbs (like chives, parsley, rosemary, etc.), cheese, bacon, salt and pepper. Also, needed for frying: 1 medium onion, diced, olive oil and/or butter.

Directions:
Directions:
Make about 2 cups of mashed potatoes, seasoning them well with your choice of seasonings. Cover and set aside. To make the wrappers, start with 4 small handfuls of flour in a medium bowl. Turn on the faucet to a slow trickle of water and holding the bowl with flour under it, with your other hand, mix the flour and water to make a firm dough. Knead the dough until "velvety", not sticky. Let the dough sit for about 10 minutes so the glutens develop and the dough can stretch without tearing. Cut the dough into 8 parts and roll into balls. Flatten each ball with the palm of your hand, then with a rolling pin, into a flattened circle slightly thicker than a credit card. Fill with mashed potatoes, fold in half, and pinch the edges. In a frying pan on medium heat, saute the onion in olive oil and/or butter. When onion is translucent, move it to the outer edge of the pan. Fry the pierogies, seasoning with salt, turning to make both sides slightly golden. Serves 2-3.

Personal Notes:
Personal Notes:
Serve topped with sautéed onions and sour cream.

 

 

 

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