Potato Pierogies

I was never a huge fan of pierogies growing up, but my father loved them so we ate the pre-made ones from the Polish store fairly often. I always thought the potato ones were kind of bland, but then I realized I could make them like Tijesto s krumpirom, a Croatian dish for a future post. Krumpir Tijesto is basically pasta mixed with caramelized onions and mashed potatoes. Carb overload and delicious. These are two recipes that are great when you have a ton of leftover mashed potatoes from the holidays or any other meal.

  • 3 tablespoons vegetable oil
  • 1 cup warm water
  • 3 cups all purpose flour (plus a little extra for sprinkling)
  • 3/4 teaspoon salt
  • 3 cups of mashed potatoes
  • 1 large onion
  • salt
  • pepper
  • sauerkraut (optional)
  • additional onion (optional)
  • paprika (optional)

Chop the onion into small pieces. Caramelize in a pot, with a little vegetable oil.  Add to the mashed potatoes, with a salt and pepper, to taste.

Next prepare the dough. Add the flour to a large bowl. Make a well in the flour and add the 3-4 teaspoon of salt and 3 tablespoons of oil. Gradually add the water while continuously stirring with a fork. After incorporating all the flour, knead the dough until elastic (this takes me about 5 minutes, usually).

Roll the dough out very paper thin. I usually stretch it out the same way I do strudel dough, similar to the way they stretch out pizza, I guess. (tossing tricks not necessary!) I usually use a glass to then cut the dough out. Place a little of the potato filling in the center of each circle and pinch them closed. Then press a fork on the edges, being careful not to inadvertently rip any holes in the dough.

Next boil the pierogies in small batches. They will be done when they float to the top. Remove them with a slotted spoon and then fry in a little oil in a saute pan to slightly brown. You can eat them simply boiled, but I think they are better a little crispy.

Serve with sauerkraut for added flavor. I usually carmelize an onion and then fry the sauerkraut with a little paprika. This takes away the bitterness.

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