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russian style pierogi

EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

This Pierogi recipe came from my Dad's Mother My GrandMa. this is one dish that she really put all her heart in when she made it , which was very often.

yield serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For russian style pierogi

  • DOUGH:
  • 2 to 2 1/2 c
    all purpose flour
  • 1 lg
    egg
  • 1 tsp
    salt
  • 1/2 to 1 c
    water
  • FILLING:
  • 3 lg
    potatoes cooked and mashed
  • 1 c
    cottage cheese
  • 1 md
    onion diced and satteed in butter until clear
  • 3 slice
    bacon diced and freid until crispy
  • 1
    egg yolk
  • 1 Tbsp
    butter melted
  • 1/4 tsp
    salt
  • pinch of pepper to taste

How To Make russian style pierogi

  • 1
    Combine all ingredients for the filling put into a bowl cover and set aside in the fridge until ready to use.
  • 2
    Place 2 cup flour in a large bowl of a work surface and make a well i the center . Break the eggs in it, add the salt and a little lukewarm water at a time( 1/2 should be enough) bring the dough together, kneading well and adding more flour or water as needed. Cover the dough with a soft towel, you are aiming for soft dough. Let it rest for 20 minutes.
  • 3
    On a floured work surface roll the dough out thinly 1/8 inch. Cut with a 2 inch round glass. Spoon a portion of the filling onto the middle of each dough circle. Fold dough in half and pinch edges together. Gather scrap and re roll and fill.
  • 4
    Bring a large saucepan of salted water to a boil. Drop in the Pirogi not to many at a time only a single layer in the pan. Return water to a boil and reduce heat. When Pirogi rise to the surface continue to simmer a few more minutes.
  • 5
    Remove one dumpling with a slotted spoon and taste , if ready remove remaining Pirogi from water.
  • 6
    Serve immanently preferably with cream franchise or fry. Cold Pirogi can be fried. Boiled Pirogi can be easily be frozen taken straight out of the freezer.
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