MUSTARDY POTATO PIEROGIES
A lovely twist on regular potato perogies. An added zing that goes wonderfully if you serve them with meat, or simply alone. From fw. 06. can be made ahead 3 days, see note at bottom.Recipe by Grant Achatz From Comfort Food From a Rebel Chef
Provided by MarraMamba
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
- MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
- Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
- In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
- MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.
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hanankhan baloch
[email protected]I made these pierogies last night and they were delicious! I'll definitely be making them again.
Aney Ado
[email protected]I'm going to make these pierogies for my family tonight. I'll let you know how they turn out!
Slendy Po
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.
Catherine Marshall
[email protected]These pierogies look like they would be perfect for a cold winter day.
Raees King
[email protected]I'm not sure how I feel about the mustardy flavor, but I'm always willing to try new things.
Lwandile Ntombela
[email protected]I've never had pierogies before, but I'm intrigued by this recipe.
Amrat Motyani
[email protected]I'm going to make these pierogies for my next party.
John Jason
[email protected]These pierogies sound delicious! I can't wait to try them.
Ihtsham Ali
[email protected]I'm not a big fan of pierogies, but I'm always looking for new recipes to try.
calister onchng'a
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Hamza Shah
[email protected]I'm not sure about the mustardy flavor, but I'm willing to give it a try.
vusi godfrey
[email protected]These pierogies look delicious!
Munachi Sweet
[email protected]I'm excited to try this recipe soon!
Kashif Hayat
[email protected]I love that this recipe uses simple ingredients.
Bulbul FF gaming
[email protected]These potato pierogies were a hit at my party.
MICHAEL ORJI
[email protected]I'm definitely making these again!
Swaggy N
[email protected]These were so easy to make and turned out perfectly!
oemar Rhoomes
[email protected]I'm not usually a fan of mustard, but I really enjoyed the flavor in these pierogies.
PROBLEM CHILD
[email protected]My family loved this recipe! The pierogies were crispy on the outside and fluffy on the inside.
Turr Sc
[email protected]These potato pierogies were an absolute delight! The mustardy flavor was perfectly balanced and complemented the savory filling.