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About the Recipe
Ingredients
FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper
DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead on floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.
Preparation
Step 1
Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on tray/plate, cover with cling wrap touching then fully cool before use.
Step 2 WRAP:
Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.
Step 3 COOK:
Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
Step 4
Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
Step 5
COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!