Cheesy Potato Stuffed Pierogis
Hello, hello, hello! Hope everyone is having a great day. For the last few days I have been craving one of my childhood favorite foods....pierogi!! So I decided to take time out to make them. These delicious pillows of goodness bring back sweet memories of summers spent with my granny! She was such a fantastic cook and made EVERYTHING from scratch...noodles, soups, fried polenta, ravioli, and pierogi. There are many different stuffings you can use for this amazing pillows of deliciousness but I use, and grew up on, cheesy potato and sauerkraut. This dough is so simple, quick and easy. However, if you make this recipe by hand, as I do, it does take time. I roll them, cut them out, stuff them and seal them all by hand. I know there are some tools out there that will make this go faster but making them the old fashion way takes me back to my granny's kitchen on a hot summer day.❤❤ If you would like the recipes for the cheesy chunky potato or sauerkraut fillings, please checkout my previous blogs. Love to hear your ideas on new delicious fillings!!! Post a picture and let us know your recipe...
Easy Pierogi Dough
Ingredients:
4 1/2 cups all purpose flour
2 tsp salt
2 large eggs
2 cups sour cream
2 tbs melted butter
2 tbs canola oil
Preparation:
1. Mix together flour and salt in a large mixing bowl and set aside.
2. In another bowl, wish all remaining ingredients together.
3. Take wet mixture and mix together with dry ingredients.
4. Once flour is pretty incorporated, empty bowl onto floured surface and knead until all ingredients are fully combined.
5. Form dough into ball and place back into large bowl.
5. Cover with a towel and let it rest for about 30 minutes.
6. While dough is resting, fill a large pot with water and salt.
7. Bring pot with salt water to a boil.
8. After 30 minutes, cut dough in half.
9. Take one half of dough and place on flour surface.
10. Rollout dough until about its thin but thick enough to not tear.
11. Use medium biscuit cutter to cut out dough.
12. Take a circle and place 1~2 raps of filling in the center of the dough.
14. Continue until all of the dough is used.
15. Take stuffed dough and place 12 at a time into boiling water.
16. Boil until pierogi float to top. Once they float remove them from water and place in container.
17. After boiled, you can pan fry them in a little butter and onions or bake at 350 with melted butter and sautéed onions on top.
18. Serve by themselves or with sour cream.
Comments
Post a Comment