Smoked Potato Pierogi Recipe
caramelized onion cream, pickled shallot
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Ingredients
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Dough and Filling
Method
Preparation and Assembly
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Cover and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mash the smoked potatoes with cream cheese, salt, and black pepper until smooth. Set aside.
- 3
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
- 4
Fill the Pierogi
Place a tablespoon of the potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Make sure there are no air pockets.
- 5
Cook the Pierogi
Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 4-5 minutes or until they float to the top. Remove with a slotted spoon and set aside.
