When the dough has sat for 1 hour, split it into 2 halves. Step 4 Bring 2 quarts water to a boil in a large saucepan. If you’ve been wondering what happens when you put potato flakes in your kolache dough, here’s the answer! Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. Using a pierogi / pastry cutter / a cup cut out rounds. When the onions are finished cooking, stir them into the potato mixture. The instant potatoes tastes like...instant. The dough recipe needs more liquid. Boil 5-8 minutes, until floating. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. Using a stand mixer with a dough hook or in a large bowl, add 1 cup Amish Friendship Bread Potato Flake Starter, 6 cups bread flour, 1 tablespoon salt, ½ cup sugar, ½ cup oil, and 1½ cups warm water. When you think of it, potato flakes are much easier to prepare than cooking rice. This recipe focuses on the filling. Add comma separated list of ingredients to include in recipe. Some home cooks add an egg as well, but that’s optional. Email “POTATO PIEROGI DOUGH ... You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. This might be my favorite kolache recipe yet. Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). To make the dough, combine the flour and salt in a large bowl. #2: Potato flakes are almost instant. 309 calories; protein 7.2g; carbohydrates 58.3g; fat 5.2g; cholesterol 7.6mg; sodium 340.6mg. Potato flakes yield a super soft dough that melts in your mouth once baked. Add eggs, salt and oil. Mar 18, 2017 - Pierogi - A 100+ year old family recipe for traditional stuffed dumplings. Thanks for the great recipe! You saved Shortcut Potato Onion Perogies to your. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes. Boil until they float and then put them in a frying pan with butter to crisp them -- serve with sour cream! The sour cream version has a little bit of extra flavor, while the potato dough has a more doughnut-like texture and rose a tiny bit higher. I boiled the perogies and than fried them in a skillet with a little butter. With attention, you can keep this sourdough starter with potato flakes going for an extended period of time ; it will continue to gather wild yeast from the air and just get better. dry yeast 1/2 cup warm water 1 TB sugar Prep yeast as directed on pkg. Instead of instant potatoes I just used left over potatoes and onion for the filling. Wrap the dough in plastic wrap and place in the fridge for 30-60 minutes. Bob's Redmill or similar bag wrapped in cellophane can last at least a year. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. Homemade Potato and Cheese Pierogi are Polish dough dumplings stuffed with potatoes, onion and cheese before bring boiled, fried and served with melted butter and sour cream for the ultimate comfort food dinner. Be the first to rate and review this recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Allow the mixture to cool for 10 minutes. This dough is made with the addition of mashed potatoes. Pierogi Dough: 1 large egg. I have made perogies with my lebanese grandmother for many years and for those of you that have a hard time sealing the perogie use the pronged end of a fork. Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. My family loved them, and ate every single one! Turn dough out … Add comma separated list of ingredients to exclude from recipe. This will allow the gluten you've … 1/2 teaspoon kosher salt. When pierogi dough differs from other dumpling skin doughs it is through the addition of sour cream. Cut in the butter using a fork until pieces are very … Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). What diets is this Classic Pierogi Dough suitable for? I will be making these again; thanks for the recipe! Thinly roll out the dough (but not too thin) to a thickness of approx. Pierogis are a form of stuffed dumpling popularized in Poland and now popular around the world. Knead dough well until mixture holds together. Information is not currently available for this nutrient. They can be frozen at this time if you like. These were okay. They are a little labor intensive to make but worth the effort and fun to have in the freezer. I have been able to make about 36 pierogi from one batch of dough. Combine flour and salt in a large bowl. © 2020 Condé Nast. 1/4 cup sour cream. Potato flakes yield a super soft dough that melts in your mouth once baked. Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’). 4 tablespoons unsalted butter, at room temperature. Bottom line, if you love pierogis and you have found yourself with leftover mashed potatoes--this Mashed Potato Lasagna or Pierogi Lasagna is a MUST make! You can make the basic dough in your bread machine using the dough setting, and then turn the dough onto a flour surface, roll out and cut into circles. Cover, and let rest for 10 or 15 minutes. 1 cup instant mashed potato flakes 1 cup hot water 1 teaspoon salt 2 eggs 3/4 cup all-purpose flour In a mixing bowl, mix together potato flakes, 1 cup hot water, and salt. 2 mm / 1/10 inch. This recipe for Mashed Potato lasagna just happens to be a whole lot easier than making homemade pierogis from scratch. Of course I'm sure you could put anything you want for the filling. Mix in the cheddar cheese, onion and garlic mixture, salt and pepper, and bacon to the potatoes. This is also delicious made with sweet potatoes, especially for apple pie. Let stand a few minutes until cheese melts. In a large bowl, whisk together the flour, baking powder, salt and nutmeg. Drain and rinse. I also added some cheddar cheese to some of the Perogi and that helped the flavor a little. Like other reviews making real mashed potatos are better. I found it difficult to roll out. This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. Mash and beat potatoes extremely well. Cut circles with biscuit cutter or floured glass. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The dough for this recipe was great and very tasty. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. Mix 1 1/2 cup of water with the package of instant potato flakes in a small bowl on the side. I used fresh mashed potatoes onions and ricotta cheese. 1 cup all-purpose flour, plus more for rolling dough. Add the chopped sauerkraut and taste to see if it needs salt and pepper. Knead the dough for 2 to 3 minutes. How To Steam Pierogi: Get the steaming water hot and steamy first, before adding pierogi into the steamer basket. Knead dough well until mixture holds together. Congrats! To make the filling, prepare the mashed potato flakes according to package directions. Skip the instant potatoes and use the real thing. Stir in the water and mix until well blended. Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. Let rest, covered, 30 minutes. Set aside while you prepare the filling. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream. 1 cup all-purpose flour, … Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. WOW! All rights reserved. From momo in Tibet to ravioli in Italy, the filled dumpling is delicious. I cut the circles with a 2 1/2" biscuit cutter, and than rolled each circle out to about 4". © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Take one of the cut outs, and roll it out a little more with your hand or the rolling pin, to ensure it is about as flat as you can get it without tearing the dough. If you would like to try a different recipe, have a look at Pierogi Dough with Sour Cream or Gluten-free Pierogi Dough based on buckwheat and potato flours. The pierogi dough should be used within 1-3 hours of making it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Thanks for posting this:). Add the onions; cook and stir until soft and transparent. Of course, the iconic pierogi had to be one of our lessons. You can also fry the perogies in some butter with onion before serving if you like. Pierogi (varenyky) dough is most tender when using sour cream as an ingredient. Continue the process with remaining perogies. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. In contrast with the more familiar San Francisco-style starter, the potato flake version also lends a hint of sweetness to any recipe, making it perfect for any dough in which you want the sour flavor slightly toned down. For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. 1 (7.6 ounce) package instant mashed potato flakes. This recipe was great! Fill with a golf-ball sized hunk of filling (described separately), pinch to seal. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. Add cheese. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. Pierogi Dough: 1 large egg. In fact, I think of this recipe as Lazy Pierogis! Mix all ingredients together lightly in bowl. We love to hear from you, so comment and rate the recipe down below. For authentic potato and cheese pierogi, like you can find in Poland, see this recipe: authentic potato and cheese pierogi (pierogi ruskie). 1/2 teaspoon kosher salt. Cut the circles 3” and rolled them to 3 1/2” before filling with a scant tablespoon of filling. Repeat with the remaining dough circles and potato mixture. Added water then ran 5 minutes and put it all in a bowl and made it into a ball and let it rest. However, in some recipes there are eggs, and indeed, they are used in some Polish households. Mash the potatoes with a potato masher and stir in the milk, nutritional yeast flakes, white wine vinegar, garlic and salt. Mix all the ingredients for the filling together (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. A good leftover recipe is always like gold! One other thing I did was add 1 beaten egg to the dough for a little more elasticity. Next add flour, combine well. Recipe includes four different and delicious stuffing options! But too much oil tends to make the dough … This Pierogi Dough recipe is suitable for: vegans, vegetarians, and those who follow dairy-free and/or egg-free diets. absolutely delicious! If you buy bags of potato flakes, store them in the refrigerator for best results. Potato flakes in cello. Add potato water or milk to thin the mashed potatoes if needed. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Add eggs, salt and oil. Or maybe it’s a tie with the Sour Cream Kolache. The dough was okay but I perfer to add some of my mashed potatoes into the dough and you can't do that with instant potatoes. Will try your recipe of adding a small amount of melted butter! Combine sour cream, water, oil, and egg, stirring with a whisk. The cost per pierogi dough comes to $0.02. If the mix feels too dry, blend in some broth to improve the texture. I boiled them first then fried them in oil and onion. Add oil, egg, flour, salt, and water to the potatoes and combine well. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. Allrecipes is part of the Meredith Food Group. Percent Daily Values are based on a 2,000 calorie diet. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Mash or run cooked potatoes through a food mill or ricer into a large bowl. Finely zest the oranges (you should get about 2 tablespoons) and set aside, then squeeze the juice (you’ll need 3⁄4 cup). Bring a large pot of water to a boil. Your daily values may be higher or lower depending on your calorie needs. Prepare the pierogi dough: Step 1 : Pour the flour on a counter or other surface that will allow you to make the dough, add a pinch of salt, make a little whole in a middle and start adding milk and butter, add a little water at the time and work the dough until you can form a ball about 10-15 minutes; (Some people use egg for the dough. Dec 2, 2019 - Pierogi - A 100+ year old family recipe for traditional stuffed dumplings. This was a great dough recipe better than the others. Carefully drop several perogies into the water. Place one tablespoon of the pierogi filling onto each circle of dough. If the dough is dry, add more … made dough in food processor and it turned out excellent. A traditional potato and cheese filled pierogi consists of just that, mashed potatoes and cheese. Pierogi belong to that wonderful family of filled dumpling that is popular around the world. Nutrient information is not available for all ingredients. Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. Add about about a teaspoon of the potatoes and place it in the center of your round. The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread. Add sour cream mixture to flour mixture; stir until combined. Add the dumplings to the steamer and cover; reduce heat to medium and let cook for 10 minutes. Powered by the Parse.ly Publisher Platform (P3). Although you have to make the dough from scratch, the filling is extremely EASY! Boil potatoes until soft. The entire cost of the dough costs about $0.81. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Cut in the butter using a fork until pieces are very small. Info. Stir in the eggs and flour. Knead the dough in the bowl until it is firm and well mixed. For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Knead until smooth. These were wonderful! Using half of the dough at a time, roll out to 1/8 inch thickness. Cup oil 1/2 cup warm water 1 TB sugar Prep yeast as directed on pkg is sticky. Is best suited for bottom crusts, but rolled thinly it can be as. Classic sweet and savory mixtures oil tends to make but worth the effort and fun to have the. 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