Lillian's Potato And Cheese Pirogies
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
59
Spice
38
Sweetness
57
Sourness
36
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 cups
Water1 tbsp
Vegetable Oil1
Egg1
Salt4 cups
All-Purpose Flour1 cup
Sour Cream1 cup
Red Onion (pickled)1 tbsp
Chives (chopped)Directions:
1
In a mixing bowl, combine the water, oil and egg
2
Mix well
3
Add the salt and 3 cups of the flour
4
Mix until the dough comes together and form a smooth ball (see Cook's Note)
5
Cover with plastic wrap and allow to rest for 30 minutes
6
For the filling: Pass the potatoes through a hand ricer
7
In a bowl combine the potatoes, cheese and oil
8
Mix well
9
Season with salt and pepper
10
Set aside
11
Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick
12
Cut the dough into3 inch squares
13
Place a spoonful of the filling in the center of each square
14
Wet the edges of the dough with a little water and fold the dough over to form triangle
15
Seal the edges completely
16
Bring a pot of salt water to a boil
17
Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute
18
Remove and drain on paper towels
19
In a large skillet, melt half of the butter
20
Pan-fry the dumplings in batches
21
Cook until golden both sides, about 2 minutes
22
Remove and drain on paper towels
23
Season with salt
24
Serve warm with the sour cream and pickled red onions