International Recipes
Pierogi
Ingredients
Dough
- 1 cup cooked and mashed potatoes
- 1 egg
- 1 cup all-purpose flour
- Pinch of salt
Filling
- 1 pound dry cottage cheese
- 1 whole egg and 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- 1 tablespoon butter
Instructions
- Mash peeled, chunked potatoes that have been boiled for 20 minutes in lightly salted water over medium-high heat When cooled, add egg and blend well in a medium size mixing bowl. Add flour and salt. Blend with a wooden spoon to combine.
- Place mixture on a lightly floured surface and knead, adding more flour if necessary to completely bind all ingredients. Roll out the mixture on the same lightly floured surface, and cut into 3 inch squares or rounds.
- Meanwhile, prepare the filling in a separate mixing bowl by thoroughly combining the dry cottage cheese, egg and additional yolk, lemon juice and sugar.
- Fill a large pot with lightly salted water and place over medium-high heat to prepare to boil Pierogi.
- Fill the Pierogi by placing a spoonful of the filling mixture a little to one side of the center of each square or circle of mashed potato dough. Moisten the edge of the dough by dipping your fingertips in a bowl of cool water and running them around the edge of the dough; then press firmly to seal and prevent the filling from running out during boiling and frying.
- Cook the Pierogi in boiling water until they float to the top. Dry slightly on a clean dish towel before sautéing for about 2 minutes in melted butter in a large skillet set at medium heat, making sure to turn at least once during frying.
- Serve warm with salt and pepper for seasoning.