PIEROGIS

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Pierogis image

Provided by Bobby Flay

Categories     side-dish

Time 4h35m

Yield 10 to 12 dozen

Number Of Ingredients 11

13 cups all-purpose flour
1/4 cup salt
4 eggs
3 tablespoons canola oil
4 cups cold water
8 ounces sour cream or cream cheese
Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
3 tablespoons butter
Sauteed onions, for garnish
Sour cream, for garnish
Chives, for garnish

Steps:

  • Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
  • After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
  • Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
  • Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
  • Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

Robert Radnai
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Meh.


Anura abekoon
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Perfect for a party.


Layla Leap
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A new family favorite.


Razz Khan
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I'll definitely be making these again.


Victor Okusami
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Could be better.


Md Rakibul
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Not bad.


Rasheed Hashmi
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Delicious!


Rofiqul Esha
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Overall, these pierogis were pretty good. They were easy to make, and they tasted pretty good. I would have liked the filling to be a bit more flavorful, but that's just a personal preference.


Mecca Marquez
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My pierogis didn't turn out as well as I'd hoped. The dough was a bit too thick, and the filling was a little bland. I think I'll try a different recipe next time.


Adeline Seleem
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These pierogis were a hit at my party! Everyone raved about how delicious they were. I'll definitely be making them again for my next event.


Indigo Pearl
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I'm not much of a cook, but these pierogis turned out great! The instructions were easy to follow, and the result was a delicious, hearty meal. My family loved them.


Chirantha Anuradha
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These pierogis were an absolute delight! The dough was perfectly cooked, and the filling was flavorful and savory. I especially loved the combination of potato, cheese, and onion. I'll definitely be making these again soon.