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Potato Pierogi Recipe

Category : Cuisine

A recipe for Potato Pierogi from my yet to published book “A Style of Life“.

One of my favourite standby meals in the winter is pierogi’s. The recipe is very simple to make, fun to enlist family young and old alike to toil with you in the kitchen, as well as being extremely affordable. The former statement is probably more important because there is little to compare a kitchen full of the sounds of family sharing time together, building a meal they will celebrate. If you receive one benefit from “A Style of Life”, I hope it is to enjoy the fellowship of family and friends across this table of life.

That said, I wish to stress making a batch of pierogi’s is fun, albeit a delightfully messy experience in the kitchen and surprisingly easy. You will need to show patience in the process but that is a hidden joy of the recipe. Live life, slow down.

Ingredients

Topping and filling
10 tbsp unsalted butter
5 cup diced white onion
8 cup mashed potatoes
8 oz. farmer’s cheese
Outside wrapper
2 large egg yolk
2 cups whole milk
2 tbsp. vegetable oil

1 cup distilled water
6½  cup all-purpose well-sifted flour

Final assembly
2 large egg whites blended with 2 tbsp. water
All-purpose well-sifted flour as needed

Wrapping – blend egg yolk, milk, oil, and water in a bowl with flour in larger bowl. Blend ingredients until dough consistency.

Knead for three minutes before lightly dust with flour such that dough is smooth. Place dough in refrigerator for thirty minutes.  .

Melt butter in large saucepan with onion at medium heat for eight to ten minutes Combine with potatoes, cheese, salt, and pepper.

Remove dough from refrigerator and roll to approximately five millimetres thickness. Cut into smallish circle, roughly seven centimetres in diameter and set aside. As you carve out circles, knead excess together, re-roll and repeat process.

Place a dollop of ingredients in the middle of each dough and brush with egg white. Fold over and press edges with fork. Ensure the casing is fully enclosed or the filling will spill out during the cooking process.

Place pierogi’s on floured board, careful to separate each.

In large pot of boiling salted water, cook pierogi’s for two minutes before draining and setting to the side. In a large saucepan, coated with butter, fry slowly until golden brown and serve with sautéed onions, applesauce or sour cream.

For more recipes and culinary secrets from John Davies to improve the quality of life,  please add The Renegade Kitchen on Facebook.  He can also be reached on his his personal page on Facebook , the main Renegade Training™ page and Twitter.

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Comments (2)

Looks good. Will put this on the must try list. Actually have all the ingredients handy.

Would you believe I have never had a Pierogi?

J.Johnston
Sr.Renegade Trainer
Owner CoastRight Fitness
Bear, Delaware
coastright@verizon.net

oh really? Well, they great treat and though it takes time to prepare, you will enjoy them quite a bit.

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