The best delicious Pierogi recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pierogi recipe today!
Hello my friends, this Pierogi recipe will not disappoint, I promise! Made with simple ingredients, our Pierogi is amazingly delicious, and addictive, everyone will be asking for more Pierogi.
What Makes This Pierogi Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pierogi.
Ready to make this Pierogi Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Yukon Gold Or Baking Potato
-(6 Oz); Peeled And Diced
1 ts Butter
1/2 c Onion; Chopped
2 oz Light Processed Cheese
-(Velveeta Light); Diced
2 tb Low-Fat Sour Cream
1/2 ts Caraway Seeds; Crushed
1/2 ts Salt
1/4 ts White Pepper
2 c All-Purpose Flour
1/2 ts Salt
1/3 c Water
2 lg Eggs; Lightly Beaten
1/3 c All-Purpose Flour
2 qt Water
Cooking Spray
3 tb Butter
1 c Onion; Vertically Sliced
1/2 c Fennel Bulb; Vertically
-Sliced
Cook potato in boiling water in a medium saucepan 10 minutes or until
tender. Drain potato in a colander over a bowl, reserving 2 T cooking
liquid. Return potato to pan. Add reserved cooking liquid; beat at medium
speed of a mixer until smooth. Set aside.
Melt 1 t butter in pan over medium heat. Add chopped onion; saute 5 minutes
or until tender. Remove from heat; stir in potato, cheese, and next 4
ingredients (cheese through white pepper). Cover and set aside.
Lightly spoon 2 c flour into a dry measuring cup; level off with a knife.
Combine with 1/2 t salt in a large bowl; make a well in center of mixture.
Stir in 1/3 c 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.
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. Cut 5 circles with a 3-inch round
cutter, discarding dough scraps. Spoon 2 level t 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. Place pierogi on a large
baking sheet sprinkled with 1/3 c flour. Cover. Repeat procedure with
remaining dough and potato filling.
Bring 2 quarts water to boil in a Dutch oven; add 5 pierogi. Cook 3 minutes
or until pierogi float to surface. Remove pierogi with a slotted spoon;
place on a wire rack coated with cooking spray. Repeat procedure with
remaining pierogi.
Melt 1 1/2 T butter in a large nonstick skillet over medium heat. Add 1/2 c
sliced onion and 1/4 c fennel; saute 10 minutes or until tender. Add 12
pierogi; saute 5 minutes or until thoroughly heated and lightly browned.
Set aside. Repeat procedure with remaining butter, onions, fennel, and
pierogi. Serve immediately.
Yields
5 Servings
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