MUSTARDY POTATO PIEROGIES
A lovely twist on regular potato perogies. An added zing that goes wonderfully if you serve them with meat, or simply alone. From fw. 06. can be made ahead 3 days, see note at bottom.Recipe by Grant Achatz From Comfort Food From a Rebel Chef
Provided by MarraMamba
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
- MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
- Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
- In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
- MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.
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Nina Jamal
[email protected]These pierogies sound delicious! I can't wait to make them for my family.
Mr Qalab
[email protected]I love pierogies! I'll definitely be trying this recipe.
Omlal Lama
[email protected]I'm not sure about the mustardy filling, but I'm willing to give it a try.
Peter ug
[email protected]These pierogies look amazing! I can't wait to try them.
Lydia Bulya
[email protected]I've been wanting to try this recipe for a while now. I think I'll make it for dinner tonight.
Rana Pagal
[email protected]I'm going to try making these pierogies this weekend. They look delicious!
Kleant Cani
[email protected]I followed the recipe exactly and my pierogies turned out great! I can't wait to make them again.
Najma Kanu 1234
[email protected]These pierogies were a bit bland for my taste. I think I'll add some more spices next time.
Mf Rifat
[email protected]I'm not a big fan of mustard, but I actually really enjoyed these pierogies. The mustard flavor wasn't overpowering at all.
Raja Naeem Raza
[email protected]These pierogies are a bit time-consuming to make, but they're definitely worth the effort.
Dwayne Crum-Ewing
[email protected]I love the unique flavor of these pierogies. They're a great way to change up your usual pierogi recipe.
bethel ogbulu
[email protected]I've made these pierogies several times and they always turn out perfect. They're a great addition to any party or potluck.
Shahriar Sabbir
[email protected]The dough for these pierogies was a bit tough, but the filling was delicious.
Jacob Sisum2012
[email protected]These pierogies were a bit too mustardy for my taste, but my husband loved them.
Young Sam
[email protected]The mustardy potato filling in these pierogies is to die for! I highly recommend this recipe.
Seith Sheri Dar
[email protected]I made these pierogies for my family last night and they were a huge hit! Everyone loved the unique flavor of the mustardy filling.
Elijah Sweet
[email protected]These potato pierogies were an absolute delight! The mustardy filling was bursting with flavor, and the dough was cooked to perfection. I'll definitely be making these again soon.