RUSSIAN STYLE PIEROGI

Eddie Jordan

By
@EDWARDCARL

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.


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Rating:

Comments:

Serves:

Serves 16 to 20

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

DOUGH:

2 to 2 1/2 c
all purpose flour
1 large
egg
1 tsp
salt
1/2 to 1 c
water

FILLING:

3 large
potatoes cooked and mashed
1 c
cottage cheese
1 medium
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

Directions Step-By-Step

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.

About this Recipe