Best Pierogi Recipe

The Best Authentic Pierogi from a Polish Chef

WEBApr 13, 2020 · Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour). Continue stirring while gradually …

1. Pour flour into large bowl and form a well in the center.
2. Peel potatoes and cut into 1-in pieces.
3. Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown.
4. Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin.

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Homemade Potato Pierogi Recipe Real Mom Nutrition

WEBNov 10, 2019 · To make potato and cheese filling, slice peeled russet potatoes into 1/2-inch-thick rounds. This helps them cook quicker and …

1. Slice the peeled potatoes into 1/2-inch-thick rounds. Place them in a medium saucepan, cover with water, and set over medium-high heat. When it comes to a boil, continue cooking for about 15 minutes or until potatoes are very tender. Remove from heat and drain potatoes.
2. Add cheese, butter, and salt to saucepan and either mash by hand or use a hand-held mixer to blend until smooth and fluffy. Transfer potato mixture into a small bowl or baking dish, cover, and refrigerate (the potato filling is easier to work with when it's cooled).
3. In a medium mixing bowl, combine bread flour and salt. Make a well in the center and add eggs. Mix gently, adding water as needed, until the dough comes together (you may not use the full amount of water, I usually have a few tablespoons left).
4. Knead by hand, either in the bowl or on a lightly floured surface, just until the dough forms a firm ball, about 30-60 seconds. Lightly coat the ball in flour and cover (to prevent dough from drying out) and set aside for about an hour.

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