Saturday, October 22, 2016

Potato Pierogis

This is for one of those days when you need serious carb comfort..it seems like a lot of work, but if you don't care for perfection, and only want something to hit the spot, just work quickly, and as long as there's enough craving/motivation, the results will be worth the effort...

One cup of flour + salt + (in a well) 1 tsp oil + 1 egg + water. Start with mix the wet ingredients in the well and then continue mixing until a soft dough is formed. Add water as needed. I also snuck in just a little bit of whole wheat flour. Knead, cover and set aside.

For the stuffing, peel and dice about 3-4 medium russet potatoes. In a pot, cover the potatoes + 1 big clove of garlic and salt with water, and bring to boil. lower the heat a bit and let the potatoes cook.

While the potatoes are cooking, roll the dough into a big roti. With a small cookie cutter, start cutting into small disks, and set on a baking tray dusted with flour. Keep covered with a kitchen towel.

Once the potatoes are ready (can be pierced with w knife), drain them out, mash with a masher, add salt, pepper, a handful (about half cup) of shredded cheddar cheese, a small knob of butter (actually small), and some chopped parsley. Remove the filling (possibly in the same bowl in which you made the dough is fine).

Now, bring some salted water in the same pot. With a small scoop, add the mashed potatoes on half of the disks. Cover each with another disk, and press edges to close. Seal with a fork. Once the water is boiling, add 5-6 pierogis to the pot, and boil till they float to the top (about 3-4 mins).

Once you add the pierogis to the water, heat another shallow fry skillet, and add another small knob of butter. Add the cooked pierogis, a little bit of chopped parsley, and cook on only one side on medium flame until they turn slightly crispy. Serve warm, while the next batch cooks.

They are so....satisfying! 


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