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

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

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