Pierogi Recipe
whipped potatoes, buttered onions, winter truffle smetana
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Ingredients
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Dough
Filling
Topping
Method
Make the Dough
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the egg and water, and mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Make the Filling
- 2
Assemble and Cook the Pierogi
- 3
Form the Pierogi
Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a round cutter. Place a spoonful of potato filling in the center of each circle, fold over, and seal the edges tightly. Repeat until all dough and filling are used.
- 4
Cook the Pierogi
Bring a large pot of salted water to a boil. Drop the pierogi into the boiling water in batches, and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and drain.
Serve
- 5
Top and Serve
Serve the pierogi warm, topped with winter truffle smetana and additional sautéed onions if desired.
