pierogies
(1 rating)
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This recipe is a Polish dish that was taught to me when I was 16 years old. I'm a potato and cheese nut so I've always liked pierogies.
(1 rating)
yield
4 to 6 approximately
prep time
45 Min
cook time
45 Min
Ingredients For pierogies
- FOR THE DOUGH
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4 cflour (approximately)
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15 to 16 Tbspwater (approximately)
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2 tspsalt
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1 1/3 cshortening or lard
- FOR THE FILLING
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8 mdpotatoes, mashed
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15 ozricotta cheese
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4 ozsharp shredded cheddar cheese
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1 mdonion, chopped
- PIEROGIE SAUCE
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2 stickbutter or margarine
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salt and pepper to taste
How To Make pierogies
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1First make the filling. Peel and cook potatoes. Mash the potatoes as you would normally, adding butter and milk.
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2Chop onion and you can either cook in some butter to soften and add it to the filling or you can add it to the sauce, your choice. I prefer it mixed in with the filling.
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3For the dough mix all ingredients to a pie crust consistency. Roll out dough to a thin 1/8 inch thickness. (not so thin it tears) Cut dough into circles using a coffee cup or like cup.
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4On half of the circle place approximately 2 tablespoons of filling. Fold over and seal with a fork around the edges. If it is too sticky sprinkle some water around the edges before sealing.
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5Place pierogies into a pot of boiling water. When they rise to the top they are done.
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6While pierogies are cooking. Place a stick or two of butter in a small sauce pan to melt.
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7When peirogies are done serve with melted butter on top. Salt and pepper to taste.
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8You can also boil, deep fry (until golden), or pan fry with butter/margarine and onions. You can also vary the fillings to your liking by adding other types of cheeses, bacon, sauerkraut, sour cream, etc.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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