**~ ** Handmade Potato Onion Pierogi **~ **




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Homemade Potato Onion Pierogi


much easier as I thought - tons of fun making - these I made 3 years ago... finally got the time to blog!! Enjoy


Potato and Cheese Pierogi

Homemade Pierogi are stuffed with a flavorful potato and cheese mixture, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner.

Makes 8 Servings

Ingredients

Dough

  • 3-1/2 cups all-purpose flour plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 cup water

Filling

  • 2 cups mashed potatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated cheddar cheese

For Serving

  • 1/2 cup butter
  • 1/4 cup sour cream
  • minced chives

Instructions

  • In a large mixing bowl making the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until the dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.
  • In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.
  • Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon-sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5-inch circle. Cover with a damp towel or paper towel to prevent them from drying out.
  • Place a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel-lined plate to drain.
  • Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives. OR with caramelized onions...
Keine Fotobeschreibung verfügbar.


Keine Fotobeschreibung verfügbar.

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