Easter Pierogi a Holiday Treat
Apr 10, 2017 02:00AM
The following recipe will make 24 pierogi, or 12 servings.
Potato filling ingredients: 6 Tablespoons butter 1 cup chopped onions 4 cups cold mashed potatoes 2 teaspoons salt Pepper to taste
Dough ingredients: 3 eggs 8 ounces sour cream 3 cups flour ¼ teaspoon salt 1 Tablespoon baking powder
For the potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out to 1/8 inch thickness, or as thin as possible. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Set aside or store in refrigerator until ready to finish the dish. Right before dinner, melt 2 Tablespoons butter in a frying pan and fry the pierogi until they are golden brown, turning once. Serve hot, with applesauce on the side.