Pierogi Recipe
handmade potato dumplings, sautéed onions, sour cream
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Ingredients
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Final Assembly
Method
Pierogi Assembly and Cooking
- 1
Roll Out Dough
On a floured surface, roll out the rested dough to about 1/8 inch thickness. Cut into circles using a round cutter or glass.
- 2
Fill Pierogi
Place a small spoonful of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges to seal tightly.
- 3
Cook Pierogi
Bring a large pot of salted water to a boil. Gently drop the pierogi in batches and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 4
- 5
Serve
Serve the sautéed pierogi hot with a dollop of sour cream on the side.
