How to cook Potato pierogi recipe
Potato pierogi recipe Ingredients
• 1 egg
• 2 tablespoons sour cream
• 1 cup milk
• 1 cup water
• 4 1/2-5 cups flour, plus more for dusting
Filling
• 10 baking potatoes, peeled, quartered (about 5 pounds)
• 1 cup unsalted butter, melted
• 1/2 cup grated cheddar cheese
• 6 ounces cream cheese
• 2 teaspoons coarse salt
• fresh ground pepper
1. For the dough, whisk the egg in a medium bowl; whisk in the sour
cream until smooth. Add the milk and water; whisk until combined.
Slowly add about 3 1/2 cups of the flour, stirring to combine.
2. Turn the dough out onto a well-floured surface; knead, working
in about 1 cup of the flour, using a scraper if necessary. Continue
kneading 8-10 minutes, working in about 1/2 cup of the flour, just
until dough is elastic and no longer sticky. (Don't add too much flour,
as this will toughen dough.) Place in a lightly floured bowl; cover
with plastic wrap.
3. For the filling, place potatoes in a large saucepan; cover with
cold, salted water. Heat to a boil over high heat; cook until fork-tender,
about 20 minutes. Drain; mash potatoes. Add half of the melted butter,
the Cheddar and cream cheese; mash until well incorporated. Season
with 2 teaspoons of the salt and pepper to taste.
4. Roll out dough to about 1/8-inch thick on a floured surface. Cut
out circles with 2 1/2-inch glass or a cookie cutter. Gather dough
scraps; roll out again. Continue cutting.
5. Place a clean towel on work surface. Place about 1 1/2 tablespoons
of the filling in the center of each dough circle. Holding a circle
in your hand, fold dough over filling; pinch the edges, forming a
well-sealed crescent. Transfer pierogi to towel. Repeat until all
dough circles are filled. (You may have filling left over; refrigerate
for another use.).
6. Heat a large stockpot of water to a boil over high heat; add pierogi
in small batches. Once they float to the top of the pot, cook about
1 minute. Meanwhile, in a small saucepan, cook the remaining butter
over medium-high heat until it is nut-brown in color, about 6 minutes.
Pour butter onto a serving platter, leaving any burned sediment behind.
Transfer pierogi from pan with a slotted spoon to the platter. Serve
hot.
Your Potato pierogi recipe is ready now
Search Google
More potatoes recipes given below