Pierogi
Dumplings filled with potato and cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Boil the potatoes until fork-tender (about 15-20 minutes). Drain and mash until completely smooth, then stir in the cheese and season with salt and pepper to taste. Let cool.
- 2
In a large bowl, whisk together the flour and salt. Add the egg and warm water, kneading until a smooth, elastic dough forms. Let it rest for 15 minutes covered with a damp towel.
- 3
Roll the dough out on a floured surface to about 1/8-inch thickness. Use a glass or biscuit cutter to cut out 3-inch circles.
- 4
Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the dough over into a half-moon shape and pinch the edges tightly to seal.
- 5
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches; they are ready when they float to the surface (about 3-4 minutes).
- 6
Sauté the boiled pierogi in a skillet with melted butter over medium heat until they develop a golden-brown, crispy exterior. Serve with sour cream.
Plan it in Listahan
Add Pierogi to your week, check it against your household's allergens, and build the shopping list automatically.