BEET PIEROGIES
A great and unique way to use up some garden beets. The dough in the recipe can be used for any pierogies. Get creative and try it with your favorite mashed potato recipe as a filling, or even pie filling. Excellent with sour cream!
Provided by Niroszyckame
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.
- Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.
- Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.
- To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.
- Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 35.8 g, Cholesterol 31 mg, Fat 2.6 g, Fiber 2.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 54.7 mg, Sugar 2.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Esther Scott
[email protected]These pierogies were delicious! I would definitely recommend them.
Lydia ford
[email protected]I had a hard time finding beet greens at the store. I ended up using spinach instead.
ndubi brian
[email protected]These pierogies were a little bland for my taste. I think I'll add some more spices next time.
William Moore
[email protected]I'm not a big fan of beets, but I really enjoyed these pierogies. The filling was flavorful and the dough was cooked perfectly.
Caroline Igweta
[email protected]These pierogies are so good! I love the combination of flavors and textures.
Shanta Monir
[email protected]I've made these pierogies several times now and they're always a hit. They're a great way to use up leftover beets.
galri gamer 45
[email protected]I made these pierogies for a potluck and they were a huge success. Everyone loved them!
Sikandar Abbasi
[email protected]The dough was a little difficult to work with, but the end result was worth it. The pierogies were delicious.
Swizzy Int'l
[email protected]I followed the recipe exactly and the pierogies turned out great. I would definitely make them again.
Dylan Staples
[email protected]These pierogies were a lot of work to make, but they were worth it. The finished product was delicious and everyone at the table loved them.
abel garcia
[email protected]I'm not usually a fan of beets, but these pierogies changed my mind. The sweetness of the beets paired perfectly with the savory filling.
Ashe._.Exists
[email protected]These beet pierogies were a hit at my dinner party! The filling was flavorful and the dough was cooked perfectly. I especially loved the crispy edges.