Pierogi Recipe
4 pâtes farcies de boeuf ou fromage et patate ou chou et champignons, servies avec choucroute et crème sûre sur demande.
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Ingredients
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Dough
Beef Filling
Potato and Cheese Filling
Sauerkraut
Sour Cream
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms. Knead for about 5 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.
Filling Preparation
- 2
- 3
Prepare the Potato and Cheese Filling
Boil the diced potatoes until tender. Drain and mash them. Mix in the shredded cheddar, salt, and pepper. Set aside to cool.
Pierogi Assembly
- 4
Assemble the Pierogi
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut circles using a cup or cookie cutter. Place a tablespoon of filling (beef or potato) in the center of each circle. Fold the dough over and pinch the edges to seal.
Cooking
- 5
Cook the Pierogi
Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon.
Serving
- 6
Serve
Serve the pierogi hot with sauerkraut and a dollop of sour cream on the side.
