Best Mustardy Potato Pierogies Recipes

MUSTARDY POTATO PIEROGIES

Steps:

• MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
• MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
• Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
• Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
• In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
• MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.

POTATO PIEROGIES

Steps:

• Sift flour, mix with salt, butter and eggs.
• Add warm milk to make a soft dough.
• Roll out dough on floured surface.
• Roll to about 1/8 inch thickness.
• Cut in 2inch squares.
• Put 1 t filling on each.
• Fold in 1/2 to make a triangle.
• Pinch edges.
• Drop into boiling water until they float.
• Drain.
• Fry briefly in the butter.

PIEROGIE [PEER-OH-GEE] POTATO PIEROGIES PEROGIES

Steps:

• In a food processor with the blade and pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds.
• Then through tube slowly add lukewarm water till dough comes into a ball.
• Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of filling.
• Fold over making sure edges are sealed.
• If dough won`t seal lightly brush water on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with olive oil.
• Cook 10 at a time do not over crowd.
• Stir to avoid sticking.
• About 3 minutes.
• Remove with slotted spoon and place in bowl.
• Add sauteed onions and butter to coat.
• Repeat till all are cooked.
• You can serve with sour cream.
• After boiling you can also pan fry in butter and onions till golden brown.

POTATO PIEROGIES

Steps:

• In a medium bowl, whisk the egg.
• Add the sour cream, and whisk until smooth.
• Add the milk and 1 cup water, and whisk until combined.
• Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
• Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
• The dough should be elastic and no longer sticky.
• Be careful not to add too much flour as this will toughen the dough.
• Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
• Cook potatoes in salted boiling water until fork-tender.
• Drain, and mash with a potato masher.
• Add melted butter and cheeses, and continue to mash until well-incorporated.
• Season with salt and pepper to taste.
• Place a large pot of salted water over high heat, and bring to a boil.
• Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8-inch thickness.
• Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
• Gather dough scraps together, roll out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
• Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
• Transfer to linen towel.
• Continue until all dough circles are filled.
• Add pierogi to the boiling water in batches.
• They will sink to the bottom of the pot, then rise to the top.
• Once they rise, let them cook for about 1 minute more.
• Meanwhile, drizzle platter with melted butter.
• Remove pierogi from pot, and transfer to platter to prevent sticking.
• Serve immediately.

POTATO PIEROGI

Steps:

• Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
• Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
• Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.