WebDirections. Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside. Make potato filling: …
Preview
See Also: Share RecipesShow details
To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon. For best results, choose potatoes that have as little water in them as possible such as russets.
Freeze or boil in water for 3 minutes. To cook frozen: Boil in water for 3-4 minutes then sauté in butter until nicely seared (about 2-3 minutes.) This Polish pierogies recipe came from a grandma my sister-in-law took care of.
Melt the remaining ½ a stick of butter in a large skillet over medium heat. Cook the shallots for a few minutes until they have softened. Add the pierogies in batches and cook until browned on both sides. Serve the Keto Pierogies with onions on top and a side of sour cream.
These are authentic as can be coming from a Polish lady herself! Fill them with mashed potatoes or sour kraut! These pierogies freeze well so making large batches won’t be a problem (the ones pictured were actually prepared from frozen ones.)