RUSSIAN STYLE PIEROGI
By
Eddie Jordan
@EDWARDCARL
10
☆☆☆☆☆ 0 votes0
Ingredients
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DOUGH:
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2 to 2 1/2 call purpose flour
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1 largeegg
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1 tspsalt
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1/2 to 1 cwater
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FILLING:
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3 largepotatoes cooked and mashed
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1 ccottage cheese
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1 mediumonion diced and satteed in butter until clear
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3 slicebacon diced and freid until crispy
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1egg yolk
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1 Tbspbutter melted
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1/4 tspsalt
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·pinch of pepper to taste
How to Make RUSSIAN STYLE PIEROGI
- Combine all ingredients for the filling put into a bowl cover and set aside in the fridge until ready to use.
- 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.
- 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.