Pierogi

Recipe look good to you?     

Pierogi Ingredients

1 c Yukon Gold Or Baking Potato	1/2 ts Salt
1 ts Butter	1/3 c Water
1/2 c Onion; Chopped	2 lg Eggs; Lightly Beaten
2 oz Light Processed Cheese	1/3 c All-Purpose Flour
2 tb Low-Fat Sour Cream	2 qt Water
1/2 ts Caraway Seeds; Crushed	Cooking Spray
1/2 ts Salt	3 tb Butter
1/4 ts White Pepper	1 c Onion; Vertically Sliced
2 c All-Purpose Flour	1/2 c Fennel Bulb; Vertically

Instructions for Pierogi

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. Recipe by: Cooking Light J/F 98, pg. 120 Posted to recipelu-digest by Jill & Joe Proehl on Mar 02, 1998

Main Ingredient: PieCuisine: Uncategorized

More like this...

Pierogi (Dumplings)

Pierogi (Dough Pockets)

Pierogi (Basic)

Pierogi