Hi, Daisies!
Today is Piergoi's day and decided that I wanted to share a recipe with you! I absolutely love pierogi. Did you know, originally these yummy little dumplings actually came from China and were brought to Poland. This hopefully will be a simple recipe for you and fun to make at home, either by yourself or with others.
Ingredients
Filling
- 2 lbs russet potatoes
- 1 tbsp Kosher salt
- 8 oz dry curd or farmers cheese or ricotta
- 1 tbsp butter
- 2 tbsp finely minced onion
- kosher salt and black pepper to taste
Dough
- 2- 2 1/2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- 1 cup of water
Directions - Make the Filling
Wash your potatoes and place in a pot with cold water and salt
Bring the potatoes to boil, cover and let simmer for 30 min
While boiling place the butter and onions in a small pan
Remove potatoes, peel and then fork blend
Add the cheese to everything and sautee
Directions - Make the Dough
Place flour in a bowl and make a well in the center
2. Break the egg and place into the flour well, add salt and water a little at a time
3. Knead the dough adding flour or water until it forms a smooth ball
4. Divide the dough in 1/2 and cover each to set aside for 20 minutes
Directions - Form & Cook
Roll out the dough 1/8" thick and cut into 2-inch circles
Spoon out 1 1/2 tsp filling per pierogi circle
Fold the dough in half and pinch the edges closed
Gather the scraps, re-roll and continue to make the pierogi
Sprinkle a baking sheet with flour and cover with a towel for a few minutes
6. In a large saucepan with water and salt boil 6-10 pierogi at a time
7. Once they rise to the surface you can take them out and add more
8. Serve and enjoy.
I love to top my Pierogi with sourcream, (I love sour cream with anything, actually), but some people like to use olive oil, cheese or bacon, and some just plain.
I hope that you enjoyed this recipe, and don't forget to share your pierogi with our Facebook page, even if it isn't potatoes and cheese.
xoxo Backwoods Daisy
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