Potato Pierogi’s From The Koszyk’s
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Potato Pierogi’s From The Koszyk’s
When I was home for Thanksgiving, my mom and I spent an afternoon making homemade pierogi’s. They are Polish dumplings made from flour and stuffed with mashed potatoes. You can also stuff them with sauerkraut and with cheese, but those are other recipes. Cooking with my mom was so much fun. My dad is Polish and we loved eating pierogi’s growing up. We ate them with some type of sausage or corned beef along with a salad and vegetable. That’s really what the holidays are about for me: spending time with my loved ones, sharing good food, and making amazing memories. I hope you enjoy our pierogi cooking experience as much as we did.
Author: Sarah & Carol Koszyk
Recipe type: Entree, Side, Starch
- 1 large egg
- 2 tablespoons Greek Yogurt
- 1 cup milk
- 1 cup water
- 6 cups all-purpose flour, plus more for dusting
- 2 tablespoons cornmeal
- POTATO FILLING:
- 6 medium baking potatoes, peeled and quartered
- ½ stick (4 Tbsp) unsalted butter
- ½ cup milk
- Salt & Pepper to Taste
- Start to make the dough by whisking the egg in a medium bowl.
- Add the Greek yogurt by whisking until smooth.
- Add the milk and water and continue whisking until combined. Slowly add 4 cups of flour stirring with a wooden spoon to combine.
- Your dough should start to get thick and look like dough.
- On a well-floured surface (and I repeat well-floured so the dough doesn’t stick) start to work in another 2 cups of flour as you knead the dough.
- Slowly add this extra 2 cups in. Knead the dough by making it into a ball, then pushing with your palms to flatten out the dough in one direction. Lift up that far end, fold over, make another ball and push it out again. This is kneading. You’ll have to slowly add in the 2 cups of flour as you go so it doesn’t stick to you or the work surface.
- Continue kneading for about 8 minutes. The dough should be elastic and not sticky. Place the dough in a lightly floured bowl, cover with plastic wrap, and let it rest while you prepare filling.
- Make the mashed potatoes by boiling water.
- Cook until the potatoes are tender. You can check it by using a fork.
- Drain the water, add the milk, butter, salt, and pepper and mash.
- Place another large pot of water on the stove and bring the water to a boil. This will be the water used to cook the pierogi’s. While the water is warming up, lay a clean linen towel on your counter and dust it with cornmeal. This is really important to do because you will place the pierogi’s on this before you cook them and the cornmeal will prevent the pierogi’s from sticking to the cloth. On a floured surface, roll out the dough so it’s about ⅛ inch thick.
- You can use a pint glass to make circles.
- Cut out the circles in the dough and fill the circles with about 1 Tbsp of the mashed potato filling.
- Holding a circle in your hand, fold the dough over the filling, and pinch the edges to form a well-sealed crescent.
- Transfer to a linen towel (do not stack the uncooked pierogi’s on the linen towel or else they’ll stick together). Line them up side by side. Continue this process until you’ve made about 5 dozen pierogi’s.
- Place the pierogi’s in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more.
- Remove the pierogi’s from the pot and transfer to a platter that’s been lightly sprayed with oil to prevent sticking. You can keep these warm in the oven until all the pierogi’s are made.
- I love eating my pierogi’s with butter or mustard. You can accompany the pierogi’s with some protein (like Kielbasa sausage or corned beef) + a vegetable (like steamed/boiled cabbage) + a salad. Enjoy!!!
Serving size: 2 Calories: 138 Fat: 2 Saturated fat: 1.1 Carbohydrates: 25.6 Sugar: 1 Sodium: 337.9 Fiber: 1.3 Protein: 3.8 Cholesterol: 11.4
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