Potato and Jalapeno Pierogies – Kosher Recipes | OU Kosher Certification
These potato jalapeno pierogies are filled with a mixture of Idaho potatoes, chopped jalapeno peppers, onion sauteed in butter or margarine, & black pepper.
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Cooking tools:
- Cookie cutter
- Rolling pin
- Potato masher
- Colander
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 3 cups flour
- 1 egg
- 2 Tablespoons butter or margarine
- ¾ cup lukewarm water
- 1 teaspoon saltJalapeno Filling:
- 2½ lbs. Idaho potatoes, washed and peeled
- 3 cups cold water
- 1 Tablespoon salt
- ½ cup butter or margarine
- ½ cup chopped onion
- 2 Tablespoons chopped jalapeno peppers
- Freshly-ground black pepper
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