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.

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Grandma's Pierogis

Yield: 8-12, depending what you're serving it with

Author: Anthology of Crumbs

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.

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Ingredients

• 4 ½ cups (675g flour)
• 2 tbsp (30 ml) oil
• ¼ cup (60 ml) potato water
• 2 tsp salt
• 1 egg, beaten
• 1 ½ cups (375 ml) water, room temperature
• 4 large potatoes
• 1 small onion

Instructions

1. Boil 4 large potatoes. Sauté onion in oil, then add to potatoes and mash well.
2. Beat egg, add oil, potatoes water, salt.
3. Make well in flour. Add al liquids at once.
4. 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.
5. Cut rolled out dough, into squares, drop ½ tbsp of potato in each, fold dough over and seal edges.
6. Good luck.
7. 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.

https://www.anthologyofcrumbs.com/grandmas-pierogis

photo by Taste of Home

pierogi, potato, potatoes

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