Pierogi

Name: Pierogi
Cuisine: Other
Ingredients: 3 cups flour; 1 cup milk; russet potatoes; cheddar cheese; 2 eggs; onion; scoops sour cream; 1 pinch salt; butter; squeeze Dijon; green onion; cracked pepper

Serves 1

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Pierogi

tiktok.com

Serves 1

Directions

1Peel and dice the potatoes.
2Boil the diced potatoes.
3While potatoes boil, sauté some onion and shred the cheese.
4To make the dough, add 1 cup of milk and two eggs to a bowl.
5Add a couple scoops of sour cream to the wet ingredients.
6Mix the wet ingredients together.
7Add about three-ish cups of flour to the wet ingredients.
8Add a pinch of salt to the dough mixture.
9Let the dough rest while finishing the filling.
10Add a little bit of butter and milk to the boiled potatoes.
11Mash the potatoes using a hand masher.
12Add the sautéed onions to the mashed potatoes.
13Add the shredded cheddar cheese to the potato mixture.
14Add a squeeze of Dijon mustard to the potato mixture (optional).
15Roll out the dough until it is nice and thin.
16Use a Mason jar to cut out little circles from the dough.
17Stretch out a round of dough.
18Take about a tablespoon of the filling, roll it into a ball, and push it into the center of the dough.
19Hold the dough over the filling to form a little pocket, ensuring no air pockets.
20Par-boil the pierogi until they float, which should take about two to three minutes.
21Transfer the par-boiled pierogi straight into a hot pan and cook until golden crisp.
22Serve with a scoop of sour cream, green onion, and cracked pepper.

Ingredients

3 cups flour
1 cup milk
russet potatoes
cheddar cheese
2 eggs
onion
scoops sour cream
1 pinch salt
butter
squeeze Dijon
green onion
cracked pepper

Equipment

hand masherMason jarhot pan

Tips

Make sure there are no air pockets in your pierogi when forming them.
Par-boil pierogi until they float, then pan-fry for a golden crisp.

Pierogi

Serves 1

tiktok.com

Pierogi

tiktok.com

Serves 1

Directions

1Peel and dice the potatoes.
2Boil the diced potatoes.
3While potatoes boil, sauté some onion and shred the cheese.
4To make the dough, add 1 cup of milk and two eggs to a bowl.
5Add a couple scoops of sour cream to the wet ingredients.
6Mix the wet ingredients together.
7Add about three-ish cups of flour to the wet ingredients.
8Add a pinch of salt to the dough mixture.
9Let the dough rest while finishing the filling.
10Add a little bit of butter and milk to the boiled potatoes.
11Mash the potatoes using a hand masher.
12Add the sautéed onions to the mashed potatoes.
13Add the shredded cheddar cheese to the potato mixture.
14Add a squeeze of Dijon mustard to the potato mixture (optional).
15Roll out the dough until it is nice and thin.
16Use a Mason jar to cut out little circles from the dough.
17Stretch out a round of dough.
18Take about a tablespoon of the filling, roll it into a ball, and push it into the center of the dough.
19Hold the dough over the filling to form a little pocket, ensuring no air pockets.
20Par-boil the pierogi until they float, which should take about two to three minutes.
21Transfer the par-boiled pierogi straight into a hot pan and cook until golden crisp.
22Serve with a scoop of sour cream, green onion, and cracked pepper.