Grandma's Pierogis
Pierogis are tender dough and typically our house uses a simple, savory filling, similar to ravioli.
Boiled in water and tossed in butter and green onion to serve, they make the perfect side dish.
Grandma's Pierogis
Yield: 8-12, depending what you're serving it with
Prep time: 2 HourCook time: 10 MinTotal time: 2 H & 10 M
My husband's grandmother used to roll huge batches of pierogi dough, filling, and expertly molding them in to what everyone would vie for. My favourite part of her recipe is : Good luck! Good luck, indeed. Makes somewhere between too many and never enough.
Ingredients
Instructions
- Boil 4 large potatoes. Sauté onion in oil, then add to potatoes and mash well.
- Beat egg, add oil, potatoes water, salt.
- Make well in flour. Add al liquids at once.
- Do not make dough too stiff. Let dough stand for a period of time (at least 20 minutes), then roll out dough and make pierogi.
- Cut rolled out dough, into squares, drop ½ tbsp of potato in each, fold dough over and seal edges.
- Good luck.
- To serve: boil water and add pierogis until they float and drizzle with sautéed green onion and butter.
Notes
Can be frozen, but freeze them individually on a rack before putting them in a bag together.
photo by Taste of Home