Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | PIEROGI DOUGH |
2 cups | Flour |
½ teaspoon | Salt |
¾ cup | Cold water |
1 \N | Egg |
\N \N | POTATO FILLING |
4 mediums | Potatoes; cooked and mashed |
¼ cup | Butter |
1 \N | Onion; chopped |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
DOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to ⅛ inch thickness on floured board. Cut into 2½ inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well. Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking. Remove from water and place in colander to drain.
After all pierogi are cooked, place in bowl or on platter. Melt ⅓ cup butter and saute 1 small chopped onion in butter. Then pour over pierogi.
FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls.
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