Pierogi

Name: Pierogi
Prep time: 1 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: Makes 25 pierogi
Cuisine: American
Ingredients: sour cream or apple sauce, to serve; 1 teaspoon salt; 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour; 3 teaspoons sunflower oil; 250 ml (9 fl oz/1 cup) water; 1 egg; 60 ml (2 fl oz/¼ cup) cooking oil; 2 brown onions, roughly chopped; 375 g (13 oz) potatoes; 1 brown onion, finely chopped; 1½ tablespoons cooking oil

Preparation info

Makes
25
pierogi

Difficulty
Easy
Ready in
3 hr

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Pierogi, sautéed potato ravioli, are one of the things I love to eat in Polish or Ukrainian restaurants, such as the Stage Restaurant in Manhattan’s Lower East Side.

Ingredients

Pasta Dough

For 50 Pierogi

500 g (1 lb 2 oz/3⅓ cups

Americas
United States
Lunch
Vegetarian
New York

Method

The Pasta Dough

Process all of the ingredients together and knead until the dough is very elastic (5–10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough. Place the dough in an oiled container, cover with plastic wrap and let it rest for 1 hour at room temperature. Divide into two portions so that each is large enough to make