Pierogi (Polish Dumplings)

Prepare the potato filling by sautéing onion in butter, then mixing with mashed potatoes, salt, and white pepper.

Ingredients

30 mL of Butter

1 piece of Onion

2½ mL of Salt And Pepper

1¼ mL of White Pepper

2½ mL of Salt

475 mL of Mashed Potatoes

240 mL of White Flour

Equipment

Frying Pan

Whisk eggs and sour cream together. Sift flour, salt, and baking powder, then combine with the wet ingredients to form a dough. Knead until smooth.

Ingredients

2½ mL of Salt And Pepper

2½ mL of Salt

700 mL of White Flour

2 pieces of Medium Free-Range Eggs

120 mL of Sour Cream

5 mL of Aluminum Free Baking Powder

Equipment

Whisk

Mixing Bowl

Roll out the dough to 1/8 inch thickness and cut into rounds. Place a spoonful of filling in the center, moisten edges with water, fold, and seal with a fork.

Ingredients

15 mL of Water

Equipment

Rolling Pin

Round Cookie Cutter

Fork

Boil a large pot of salted water. Add the pierogi and cook until they float to the surface, then remove with a slotted spoon.

Ingredients

5 mL of Salt And Pepper

5 mL of Salt

1.9 L of Water

Equipment

Large Pot

Slotted Spoon