Pierogi (potato dumplings)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PIEROGI DOUGH | ||
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| ¾ | cup | Cold water |
| 1 | Egg | |
| POTATO FILLING | ||
| 4 | mediums | Potatoes; cooked and mashed |
| ¼ | cup | Butter |
| 1 | Onion; chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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.
File