Description
A traditional recipe for making delicious potato pierogi, a type of Eastern European dumpling filled with creamy potato and onion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1 pound potatoes (about 2 medium-sized)
- 1 medium onion, finely chopped
- 4 tablespoons butter (2 for sautéing, 2 for serving)
- Salt and pepper to taste
Instructions
- Make the dough by combining flour and salt, then adding egg and sour cream. Knead and let rest for 30 minutes.
- Prepare the filling by boiling potatoes until tender, sautéing onions in butter, and mixing them together with seasoning.
- Assemble the pierogi by rolling out dough, cutting circles, filling them, and sealing the edges.
- Cook the pierogi in boiling salted water until they float, then sauté in butter until golden brown.
Notes
- Do not overwork the dough to keep it tender.
- Ensure the filling is cool before using.
- Keep assembled pierogi covered to prevent drying out.
- Experiment with different fillings and toppings.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pierogi
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: potato pierogi, dumplings, Eastern European cuisine, comfort food