Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links

    • Home

    Chrome Extension

    want to try

    Homemade Pierogi

    12 servings

    portionen

    45 minutes

    aktive zeit

    1 hour

    gesamtzeit
    Kochen beginnen

    Zutaten

    2 cups (240g) King Arthur Unbleached All-Purpose Flour

    1/2 teaspoon table salt

    1 large egg

    1/2 cup (113g) sour cream

    4 tablespoons (57g) butter, room temperature

    1 cup (227g) mashed potatoes, warm

    1 cup (113g) sharp cheddar cheese, shredded

    4 tablespoons (57g) butter, cold

    2 large (156g) shallots, diced; or one medium (156g) onion, sliced

    Anweisungen

    To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

    Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

    Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

    Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

    To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

    To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

    Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

    At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

    Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

    Nährwertangaben

    Portionsgröße

    varies

    Kalorien

    220

    Gesamtfett

    13g

    Gesättigtes Fett

    8g

    Ungesättigtes Fett

    -

    Transfett

    0g

    Cholesterin

    35mg

    Natrium

    220mg

    Gesamtkohlenhydrate

    21g

    Ballaststoffe

    1g

    Zucker insgesamt

    2g

    Eiweiß

    6g

    12 servings

    portionen

    45 minutes

    aktive zeit

    1 hour

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

    Sammeln, anpassen und teilen Sie Rezepte mit Umami. Für iOS und Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Bedingungen • Datenschutz • FAQ

    • Make primary photo
    • Delete photo

    Zutaten

    2 cups (240g) King Arthur Unbleached All-Purpose Flour

    1/2 teaspoon table salt

    1 large egg

    1/2 cup (113g) sour cream

    4 tablespoons (57g) butter, room temperature

    1 cup (227g) mashed potatoes, warm

    1 cup (113g) sharp cheddar cheese, shredded

    4 tablespoons (57g) butter, cold

    2 large (156g) shallots, diced; or one medium (156g) onion, sliced

    Anweisungen

    1

    To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

    2

    Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

    3

    Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

    4

    Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

    5

    To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

    6

    To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

    7

    Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

    8

    At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

    9

    Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.