Pierogi Recipe
Hand-rolled dough filled with potato, chives and blended cheeses. Sautéed in butter with caramelized onions and scallions, served with crème fraiche.
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Ingredients
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Dough
Filling
Toppings
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour and salt.
- 2
Add Wet Ingredients
Make a well in the center of the flour mixture and add the egg and water.
- 3
Knead Dough
Mix together until a rough dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
- 4
Rest Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 5
Cook Potatoes
Peel and cut the potatoes into quarters and boil them in salted water until tender, about 15-20 minutes.
- 6
- 7
Combine Filling Ingredients
Add chives, cream cheese, cheddar cheese, salt, and pepper to the mashed potatoes. Mix until well combined.
Assembly
- 8
Roll Out Dough
Roll out the rested dough on a floured surface to about 1/8 inch thickness.
- 9
Cut Dough Circles
Cut circles using a round cutter or glass, approximately 3 inches in diameter.
- 10
Fill Dough Circles
Place a tablespoon of the filling in the center of each dough circle.
- 11
Seal Pierogi
Fold the dough over to form a half-moon shape and pinch the edges to seal.
Cooking
- 12
Boil Pierogi
In a large pot, bring salted water to a boil. Add the pierogi in batches and cook for about 5 minutes or until they float to the surface.
- 13
- 14
- 15
Add Scallions
Sprinkle chopped scallions over the pierogi before serving.
Serving
- 16
Plate and Serve
Serve the pierogi hot with a dollop of crème fraîche on the side.