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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I love pierogis. I change them and add cheese, bacon, cooked spinach along with the potato Ingredients:
4 medium potatoes, peeled and quartered |
1/3 cup milk |
2 tbsp butter or margarine |
2 tbsp chopped onion |
1 tsp salt, divided |
1/2 tsp ground pepper, divided |
2 3/4 cup flour |
1 cup light sour cream |
1 egg |
1 egg yolk |
1 tbso oil |
Directions:
1. To prepare filling: place potatoes in saucepan; cover with wter. Bring to a boil over high heat. Reduce heat, simmer, uncovered 20 minutes or until tender. Drain and return to pan.
2. Mash potatoes with potato masher. Stir in milk, butter, onion 1/2 tsp salt and 1/4 tsp pepper. (potato mixture should be quite stiff). Cool
3. To prepare dough: combine flour, sour cream, egg, egg yolk, oil, salt and pepper. Mix well.
4. Turn out onto a lightly floured surface and knead 3 to 5 minutes or until soft and pliable, but not sticky. Let rest, covered, 10 minutes.
5. Divide dough in half. roll out each half into 13 inch diameter circle on lightly floured surface with lightly floured rolling pin. cut dough with 2 1/2 inch round cutter.
6. Place 1 rounded tsp of potato filling in center of each circle. Moisten edges of circles with water and fold in half; press edges firmly to seal.
7. Bring 4 quarts lightly salted water to boil. Cook pierogi in batches for 10 minutes. remove with slotted spoon to serving dish.
8. Drizzle butter over pierogi, if desired. Or top with marinara sauce.
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