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Grandma's Polish Perogies

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 40 Min
  • 20 Porções
  • $10

INGREDIENTES

  • Dough

    • 4 ½ cups all-purpose flour
    • 🧂 2 teaspoons salt
    • 2 cups sour cream
    • 🥚 2 large eggs
    • 🥚 1 egg yolk
    • 🧈 2 tablespoons butter, melted
    • 2 tablespoons vegetable oil
  • Filling

    • 🥔 8 baking potatoes, peeled and cubed
    • 🧀 1 cup shredded Cheddar cheese
    • 2 tablespoons processed cheese sauce
    • 🧂 1 pinch onion salt, or to taste
    • 🧂 Salt and pepper to taste

PASSOS

1

Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Combine wet and dry ingredients to form dough. Cover with a towel and let rest for 15-20 minutes.

2

Place potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash with shredded cheese and cheese sauce. Season with onion salt, salt, and pepper.

3

Divide dough into two portions. Roll one out to 1/8-1/4 inch thick. Cut into 3-4 inch circles using a cutter or glass.

4

Place filling in the center of each dough circle, brush edges with water, fold into half-moons, and press edges to seal tightly.

5

Freeze uncooked pierogies on a baking sheet; then store in bags or containers.

6

To cook, boil pierogies in lightly salted water for 5 minutes, until floating. Remove with slotted spoon and serve as desired (with butter, sour cream, bacon, etc.).

NUTRIENTES

Por 1 Porção

🔥

281

Calorias

  • 8g
    Proteína
  • 38g
    Carboidratos
  • 11g
    Gorduras

💡 Dicas

For better sealing, ensure the dough edges are slightly damp before pressing.Use a ricer for creamier mashed potatoes in the filling.Pierogies can be pan-fried with butter after boiling for added texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.