pierogi
My fillings is leftover mashed potatoes, kielbasa/ Sauerkraut mixed together with salt/pepper onion power. Most Pierogi recipes will use mashed potatoes sour cream and cheese as their filling but really you can put what ever you want in it. Just keep in mind you have to boil the pastry dough, dry it and fry it in butter.
prep time
1 Hr
cook time
10 Min
method
Pan Fry
yield
3-4 serving(s)
Ingredients
- 2 cups flour
- 1 large egg
- 2 tablespoons olive oil
- 1/2 cup water, warm
- 1 teaspoon salt
How To Make pierogi
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Step 1Mix all ingredients in a bowl, add warm water little at a time. Until you get a nice rollable dough. (tip) you might have to add a little more water in but just a teaspoon at at time. -
Step 2If you have a mixer with a dough hook - let it mix for about 10 minutes or kneed by hand for 30 minutes.
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Step 3Let the dough set for about 30 mins. Then roll out on lightly floured surface ( 1”8 in thin) use biscuits cutter or wide mouth masons jar to cut dough. Then roll flat again and add you filling. Less then a tablespoon of filling.
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Step 4Fold dough over filling and pinch down and use a fork to seal edges.
-
Step 5Drop dumpling into boiling water for 6-8 minutes or until float. Let drain and dry off. Fry in butter but make sure they are dry .
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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