Pierogi with Potato Fillings
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Pierogi with Potato Fillings

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Level

difficult

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Cooking

30 min

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Preparation

70 min

Ingredients

Servings

4
Cooking Oil
2 tbsp
For Dough
Plain Flour
2 cups
Greek Yoghurt
12 cup
Egg
1
Butter
room temperature
14 cup
Salt
12 tsp
For Fillings
Potato
1
Greek Yogurt
2 tbsp
Shredded Cheese
1 cup
Salt
to taste
Black Pepper
to taste
For Toppings
Spring Onions
chopped
2
Shallots
fried
2
Red Chillies
sliced
2
Light Sour Cream
to serve

How to cook

Prepare dough

  • Mix the flour, salt and egg. Continue mixing with butter and yogurt until the dough becomes a slightly rough, sticky ball.
  • Knead and fold the dough without adding flour until it is less sticky, yet retains some moisture.
  • Cover in cling wrap and refrigerate for 30 mins.

Prepare filling

  • Boil the skinned and cubed potato until soft. Mash cheese and yogurt into the potato, then season with salt and black pepper.

Fried shallots

  • Slice the shallots thinly and fry them in some canola oil. Set aside.

Start cooking

  • Roll and flatten the dough into thin sheets, then use a 5cm wide and round cutter to cut into circles.
  • Place 1 ½ teaspoon of the filling on each dough circle.
  • Gently fold over to pinch before sealing with a fork.
  • Boil the pierogi. Remove from the water once it floats to the surface, then pat dry and pan fry until golden brown.
  • Garnish with fried shallots, red chillies and spring onions.
  • Serve with some light sour cream on the side!
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