Basic Polish Pierogi Recipe
Basic Polish Pierogi Recipe - Soft, pasta-like dough surrounds pockets fillings like potatoes and cheese, mushrooms, and sauerkraut.
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Cooking tools:
- Cookie cutter
- Hand mixer
- Potato masher
- Rolling pin
- Glass
- Nonstick skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Slotted spoon
- Spoon
- Serving platter
- Baking sheet
- Parchment paper
- Airtight container
- Freezer
Ingredients
- 1 large potato, cut into ½” cubes (roughly 2 c)
- ½ onion, diced
- 2 oz (½ c) shredded cheese, (cheddar works well)
- ¼ tsp garlic powder
- 1/8 tsp salt
- 1 tsp parsley
- ½ tsp thyme
- ¼ tsp salt
- 1/8 tsp pepper
- 8 oz (1 ½ c) sauerkraut, drained slightly
- ½ onion
- 1 Tbsp sour cream
- 1 ¾ c unbleached all-purpose flour
- 1 egg, beaten
- dash salt
- ½ c water
- 8 c water
- 1 tsp salt
- 1 Tbsp salted butter, (optional)
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