Method
Dough
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Mix and , add , and , and knead .
smooth and soft, like an earlobe -
Wrap and rest at room temperature.
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Filling
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Boil in salted water until tender, drain and let steam dry.
a knife slides in without resistance[object Object]
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Fry in over medium heat, about 150 °C, until golden. Keep half for serving.
150 °C -
Mash the potatoes with , half the onion, and . Cool completely.
Shape and Cook
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Roll the dough to 2 mm (0.08 in), cut 7 cm (2 ¾ in) rounds, fill each and pinch shut into 20 half moons.
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Cook in batches in a large pot of simmering water with , 2 minutes after they float.
they float, then 2 minutes more -
Serve with the rest of the onions and their butter.
Storage
Freeze uncooked pierogi on a floured tray, then bag them; cook from frozen, adding 2 minutes.
When to Start
Plan backwards from a time
Filed under Main · Eastern Europe › Poland · Potatoes · Dumplings · Pasta Making · Pierogi. Tags: #freezer friendly, #meal prep.
Cooked It?
2
Questions
1
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Sam Okafor asked ·
Can I freeze the filling on its own?
Marta Kowal AnsweredBetter not: the potato turns grainy. Freeze the finished pierogi instead.
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