Here is a simple, yet deliocus basic Pierogi dough that can be made in a matter of minutes with pantry staples. Smart Recipes, European Recipes, Eggs,Dairy,Grains Recipes, Recipes Eggs,Dairy,Grains European Pierogi Dough Pierogi Dough Recipe | CHEFBear.net PT15M Serves 12 1 Large Idaho Potato 1 1/8 Tablespoon Kosher Salt 1 3/4 Cups All-Purpose Flour 1 Cup Potato Starch 1 Large Egg 3 1/2 Tablespoons Crème Fraiche 5 Tablespoons Unsalted Butter Add unpeeled potato to a large saucepan and cover it by 2-inch with water. Stir in a tablespoon of salt and bring the water to boil. Reduce the heat to low. Let the potato cook for 40 minutes and then drain and peel. Pass the potato through a potato ricer or a food mill into a bowl. Mix flour with cornstarch or potato starch and remaining salt in a bowl. Add this mixture to the potato and mix well with a wooden spoon. Whisk egg with sour cream or crème fraiche and butter in a separate bowl. Add this mixture to the potato and mix again to combine. Transfer this dough over a floured surface and knead it well for five minutes until it gets firm and smooth. Cover the dough and let rest for 10 minutes.

Pierogi Dough

Pierogi Dough Recipe


Here is a simple, yet deliocus basic Pierogi dough that can be made in a matter of minutes with pantry staples.

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Recipe Information

Flavor Profile

European

Protein

Eggs,Dairy,Grains

Category

Other

Serves

12

Total Time

15 Minutes

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Ingredients

      • 1 Large Idaho Potato
      • 1 1/8 Tablespoon Kosher Salt
      • 1 3/4 Cups All-Purpose Flour
      • 1 Cup Potato Starch
      • 1 Large Egg
      • 3 1/2 Tablespoons Crème Fraiche
      • 5 Tablespoons Unsalted Butter (Melted)

Directions

  1. Add unpeeled potato to a large saucepan and cover it by 2-inch with water. Stir in a tablespoon of salt and bring the water to boil. Reduce the heat to low.
  2. Let the potato cook for 40 minutes and then drain and peel. Pass the potato through a potato ricer or a food mill into a bowl.
  3. Mix flour with cornstarch or potato starch and remaining salt in a bowl. Add this mixture to the potato and mix well with a wooden spoon.
  4. Whisk egg with sour cream or crème fraiche and butter in a separate bowl. Add this mixture to the potato and mix again to combine.
  5. Transfer this dough over a floured surface and knead it well for five minutes until it gets firm and smooth. Cover the dough and let rest for 10 minutes.



Nutrition & Cost Facts

Calories

181 kcal

Carbs

28 g

Fat

6 g

Protein

3 g

Cost Per Serving

$0.26

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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