I have only had Potato Pierogi once. Is the plural Pierogies? I only ask because in the original recipe when they direct to add half the batch to the boiling water they refer to them as Pierogi. I don't think Pierogi sounds right. I'm going with Pierogies. *Slapping myself on the hand if I'm wrong. Even if I'm wrong I'm still going to say it.* I've only had frozen Potato Pierogies and was turned off by their mushy texture. That experience made me reluctant to give these guys a try.
Throwing caution to the wind and giving it a here goes nothing attitude I forged ahead.
Pierogi Dough... see now why doesn't Pierogies work here? No wonder why the English language is so hard to understand. This is one of those times I wish Mrs. Wolfe, my high school English teacher, was here to explain it to me. Ugh! Sorry. Getting sidetracked as usual. Pierogi Dough, all dough for that matter, intimidated me. While I was mixing the ingredients and before kneading it for 7 minutes what I had looked like a flaky mess. After all of the therapeutic kneading I was left with a more formed dough and after a quick run to the computer to verify what Pierogi Dough should look like I was feeling more confident.
Boiling the baking potatoes and making the filling was a piece of
By the time I got to browning them in the skillet I couldn't wait to try out my hard work and see if the Potato Pierogi could redeem itself from the frozen food flop.
Heavenly! First bite in was doughy with a smoothness from the mashed potato. They are very hearty on their own. Dipped in sour cream or not they were delicious and well worth the time spent in the kitchen preparing a snack for just myself since my toddler was taking a nap.
MyRecipes.com and Cooking Light, April 2004
Makes 8 servings (2 pierogies and 2 tsp sour cream) or 7 if you pull a Pretend Chef move
For the Pierogi Dough, Stars of the Show:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup sour cream
- 1/4 cup water
- 1 tbsp vegetable oil
- 1 large egg
- cooking spray
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and salt in a large bowl. Combine the sour cream , water, oil, and egg, stirring with a whisk. Add sour cream mixture to the flour mixture and stir until well combined. (Once again don't pull a Pretend Chef move and use a whisk for that step. The dough got stuck between the wires until the light bulb went off and I grabbed for the wooden spoon instead.) Turn dough onto a lightly floured surface and knead until smooth and elastic (about 7 minutes). Place dough in a bowl coated with cooking spray, turning to coat the top. Cover and let rest for 15 minutes.
Potato Pierogi, Stars of the Show:
I would recommend cutting the ingredients in half because I ended up with more than half of my potato filling leftover even with filling each dough round with a hefty tablespoon of the filling.
- 1 pound peeled baking potatoes, cut into 1-inch cubes - That was 3 potatoes for me.
- 1 tbsp minced fresh chives or green onions - I used green onions since that was what I had on hand. I think this amount was too little to add any flavor so I recommend increasing this amount.
- 2 tbsp sour cream
- 2 tbsp egg substitute - I don't care to buy the egg substitute and instead just beat an egg and used 2 tbsp of it.
- 1 tbsp butter
- 1 tsp white wine vinegar
- 3/4 tsp salt
- Pierogi Dough
- 2 quarts water
- 1 tbsp butter, divided
- 1/8 tsp salt
- 1/3 cup sour cream - I didn't even measure this amount out since I was the only only eating them. Since I'm all about serving sizes I just used a teaspoon and scooped out 2 tsp onto my plate.
Bring 2 quarts of water to a boil in a large pot. Add half of the pierogies; cook 7 minutes or until done (they will rise to the surface when ready). That statement confused me because mine were starting to rise after only a couple of minutes. I kept them boiling for the full 7 minutes. Remove with a slotted spoon and place into a colander. Repeat until all the pierogies have been boiled.
Heat 1 1/2 tsp butter in a large nonstick skillet over medium-high heat. (I had to turn my heat down to medium since mine were starting to burn.) Add 8 pierogies and cook 2 minutes on each side or until golden brown. Remove the pierogies and keep warm by placing foil over them. Repeat adding 1 1/2 tsp butter and browning the remainder. Sprinkle the cooked pierogies with 1/8 tsp salt and serve with the sour cream.
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