Pierogi
1038kcal32.7g protein36.8g fat143.3g carbs~$2.19/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
Vegetarian · without onePescatarian · without oneNo pork · without oneNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup |  flour |
| 1 unit |  eggs |
| ½ cup |  cream, sour |
| ¼ cup | water (warm) |
| 1 tsp | salt |
| 1 lb |  potato (peeled, boiled, mashed) |
| ½ cup |  cheese, farmer's (crumbled) |
| ½ cup |  onion (diced) |
| 3 tbsp |  butter |
Optional
Not counted above. The dish works without them.
| ½ tsp |  black pepper |
| 1 tbsp |  chives (chopped) |
| ¼ cup |  bacon (crumbled) |
| ½ cup |  mushrooms (diced) |
| ¼ cup | cream, sour (to serve) |
Steps
- Mix5 minflour + eggs + sour cream + warm water + salt, until it comes together shaggy = dough
- Rest30 mincovered, room temperaturedough — skipping this makes it spring back and fight the pin
- Saute8 minmediumbutter + onion, until deep golden
- Mash5 minhot potato + farmer's cheese + half the onion + optionals = filling, cooled before it goes near the dough
- Fold20 mindough rolled thin, cut in rounds, a spoon of filling in each, edges sealed dry and crimped
- Boil4 minsalted water, in batchespierogi, until they float and then thirty seconds more
- Saute5 minmedium-highdrained pierogi + butter + the remaining onion, until blistered on one side