TasteToronto | Homemade Potato Pierogi

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Homemade Potato Pierogi

Moderate

Homemade Potato Pierogi

Nadia Boachie

Nadia Boachie

Homemade Potato Pierogi

Method

Dough 4 Steps

  • Step 1

    Mix together flour and salt. Add the egg to the flour and combine. 

  • Step 2

    Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

  • Step 3

    Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

  • Step 4

    Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Filling 1 Steps

  • Step 1

    Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper. Feel free to improvise on the filling and add additions such as spinach or bacon. 

Assembly 4 Steps

  • Step 1

    Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles out of the dough. You can also just use a drinking glass. Repeat with the other half of the dough. Save the scraps, reform and cut out. 

  • Step 2

    Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal (you can also use a fork to do this).

  • Step 3

    Pierogi can be frozen for up to 4 weeks, or refrigerated overnight. If eating immediately, cook in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they are fresh or frozen. Remove from water onto paper towel.

  • Step 4

    To finish, sauté the shallots or onion in butter in a large skillet until the onions begin to brown. Add the pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce or other condiments and toppings such as sauerkraut

Tags:

Cooking At Home

Toronto Recipes

Homemade Potato Pierogi

Moderate

Homemade Potato Pierogi

Nadia Boachie

Nadia Boachie

Homemade Potato Pierogi

Yields:

Serves 6

Prep Time:

1 hours 0 mins

Cook Time:

0 hours 10 mins

5.0

Rate This Recipe

Polish

Main Dishes

Ingredients

Dough

  • 2 cups (241g) all-purpose flour

  • 1/2 tsp salt

  • 1 large egg

  • 1/2 cup (113g) sour cream

  • 1/4 cup (57g) butter, room temperature

Filling

  • 1 cup (227g) warm mashed potatoes

  • 1 cup (113g) sharp cheddar cheese, shredded

To finish

  • 1/4 cup (57g) butter

  • 2 large (156g) shallots, diced; or one medium (156g) onion, sliced

  • Sour cream or plain Greek yogurt is a good substitute (optional)

  • Sauerkraut (optional) 

Send list of ingredients to myself

Method

Dough 4 Steps

  • Step 1

    Mix together flour and salt. Add the egg to the flour and combine. 

  • Step 2

    Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

  • Step 3

    Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

  • Step 4

    Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Filling 1 Steps

  • Step 1

    Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper. Feel free to improvise on the filling and add additions such as spinach or bacon. 

Assembly 4 Steps

  • Step 1

    Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles out of the dough. You can also just use a drinking glass. Repeat with the other half of the dough. Save the scraps, reform and cut out. 

  • Step 2

    Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal (you can also use a fork to do this).

  • Step 3

    Pierogi can be frozen for up to 4 weeks, or refrigerated overnight. If eating immediately, cook in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they are fresh or frozen. Remove from water onto paper towel.

  • Step 4

    To finish, sauté the shallots or onion in butter in a large skillet until the onions begin to brown. Add the pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce or other condiments and toppings such as sauerkraut

Tags:

Cooking At Home

Toronto Recipes

Homemade Potato Pierogi