Chief Teer's Note:
Yuliya was one of my exchange students from Russia and this was one of the meals she would often prepare. I thought I would share it with you guys. Yuliya's words of advice: "Don't get the dough too thin, or they'll tear in the water!"
My Private Note
Units: US | Metric
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold water
- 2 tablespoons cold water
- 3 large egg yolks
- 1To make the dough, combine the flour and salt in a large mixing bowl.
- 2Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
- 3Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
- 4For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
- 5Drain the potatoes, then mash them by hand.
- 6Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often.
- 7Add the onion, cheese, and salt to the potatoes and mash them inches.
- 8Bring a large pot of salted water to a boil.
- 9Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
- 10Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
- 11Put a heaping teaspoon of filling in the center of each circle.
- 12Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
- 13Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
- 14Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
- 15Serve hot and garnish with a little extra cheese, if you like.
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Nutritional Facts for Yuliya's Potato Pirogues
Serving Size: 1 (451 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 746.7
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 6.6 g
- Cholesterol 180.0 mg
- Sodium 834.7 mg
- Total Carbohydrate 134.9 g
- Dietary Fiber 8.3 g
- Sugars 2.8 g
- Protein 21.2 g