- 10th
- May
- 2012
touch up painting
- 15th
- December
- 2011
pierogi recipe
dough:
- flour (approx. 4 cups)
- salt (½ tsp)
- vegetable oil (1 tsp)
- egg (1 large)
- lukewarm water (as needed)
In a medium bowl, combine egg, salt, oil, and flour, then add the water. Knead until dough is firm and well mixed. Cover with plastic wrap and let rest 10 minutes to 1 hour.
filling:
- potatoes (approx. 5)
- cream cheese (I use one box of philadelphia)
- onion (½ large)
- bacon (optional if you want vegetarian)
- salt&pepper (to taste)
Cook potatoes and let rest, best overnight. Sauté finely mince onion and bacon in butter or oil. Mash potatoes when cooled, add cream cheese, sautéed onion and bacon. Add salt and pepper to taste. Mix well.
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Roll out dough and cut out circles, I use a glass with a sharp edge. Put filling in the middle and fold in half to make a semi-circle, firmly pressing the edges. Ensure there is no filling or holes in the edge or the pierogi will open while cooking.
Boil water, add salt, put pierogi in water until they float. Serve with more sautéed onion and bacon. Enjoy.
