Name: Pierogis
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 (about 20 pierogis)
Ingredients: Dough 2 cups (300 g) unbleached all-purpose flour; ½ tsp salt; 6 tbsp (90 ml) water; 1 egg; ¼ cup (60 ml) olive oil; ¾ cup (180 ml) plain mashed potatoes (without milk); ¾ cup (180 ml) cottage cheese, rinsed and drained; 2 large shallots, thinly sliced; 2 tbsp butter

Ingredients

Dough
- Dough 2 cups (300 g) unbleached all-purpose flour
- ½ tsp salt
- 6 tbsp (90 ml) water
- 1 egg
- ¼ cup (60 ml) olive oil
Filling
- ¾ cup (180 ml) plain mashed potatoes (without milk)
- ¾ cup (180 ml) cottage cheese, rinsed and drained
Topping
- 2 large shallots, thinly sliced
- 2 tbsp butter

Preparation

Dough
- In a large bowl, combine the flour and salt. Make well at the centre and pour in the water, egg and 2 tbsp (30 ml) of the oil. Mix will a fork or with your hands.
- Place the dough on a work surface and knead with your hands until smooth. Shape into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Filling
- In a bowl, combine the mashed potatoes and cottage cheese. Season with salt and pepper.
- On a floured work surface, roll out the dough until very thin. Using a 3-inch (7.5 cm) round cookie cutter, cut out smaller discs of dough. Place about 2 tsp of the filling at the centre of each disc. Using a pastry brush, wet the edges of the dough with water. Fold the dough over into halfmoons, pressing the edges together to seal in the filling. Set aside on a lightly floured baking sheet.
- In a large pot of salted boiling water, cook the pierogis until they float to the surface. Continue to cook for 4 minutes. Drain and oil lightly.
- In a skillet over medium-high heat, brown the pierogis on both sides in the remaining oil. Season with salt and pepper. Set aside on a plate and keep warm.
Topping
- In the same skillet, brown the shallots in the butter. Season with salt and pepper. Place over the pierogis.
- Serve with our chicken with morel mushrooms.

Pierogis

Categories

Ingredients

Dough

Filling

Topping

Preparation

Dough

Filling

Topping

Personal Note