Pierogi

Name: Pierogi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Eastern European, European
Ingredients: 170 grams cup diced peeled Yukon gold or baking potato (about; 1 teaspoon butter; 3 Tbsps butter; 1 teaspoons caraway seeds, crushed; 2 larges eggs, lightly beaten; 118 milliliters vertically sliced fennel bulb; 79 milliliters all-purpose flour; 473 milliliters all-purpose flour; 2 Tbsps low-fat sour cream; 118 milliliters chopped onion; 237 milliliters vertically sliced onion; 57 grams light processed cheese (such as Velveeta Light), diced; 1 teaspoons salt; 79 milliliters water; 2 liters water; 0 teaspoons white pepper

The recipe Pierogi is ready in around 45 minutes and is definitely an amazing vegetarian option for lovers of Eastern European food. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 14g of fat, and a total of 403 calories. Only a few people really liked this hor d'oeuvre. A mixture of onion, flour, processed cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cook potato in boiling water in a medium saucepan 10 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan.

Ingredients you will need

Potato

Equipment you will use

Colander

Bowl

Frying Pan

Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.

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Blender

Melt 1 teaspoon butter in pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add chopped onion; saut 5 minutes or until tender.

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Onion

Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.

Ingredients you will need

White Pepper

Cheese

Potato

Lightly spoon 2 cups flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading.) Cover and let rest 10 minutes.

Ingredients you will need

Dough

Water

Egg

Salt

Equipment you will use

Bowl

Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface.

Ingredients you will need

Dough

Roll

Cut 5 circles with a 3-inch round cutter,discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal.

Ingredients you will need

Potato

Dough

Water

Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.

Ingredients you will need

Potato

Dough

All Purpose Flour

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Baking Sheet

Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.

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Cooking Spray

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Slotted Spoon

Wire Rack

Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add 1/2 cup sliced onion and 1/4 cup fennel; saut 10 minutes or until tender.

Ingredients you will need

Fennel

Onion

Add 12 pierogi; saut 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi.

Ingredients you will need

Butter

Fennel

Onion

Serve immediately.