The perfect snack for a game night or gathering.
The recipe I used is adapted from NYTimes Cooking
Ingredients:
Per 50-60 mini pierogis.
For the potato mix:
- 2 lbs potatoes (I used 1 lb russet and 1 lb gold)
- 6 oz cottage cheese (substitute with farmers cheese or ricotta as desired)
- 1 tablespoon butter, melted
- 1 teaspoon Trader Joe’s 21 Seasoning Salute
- 1/2 teaspoon chilli flakes
- 1 teaspoon parsley
- salt, to taste
- pepper, to taste
For the dough:
- 3.5-4 cups all purpose flour (plus some extra to dust)
- 1 egg
- 1/2 cup warm water
-
1 teaspoon salt
- 2 tablespoons butter, if pan frying
Instructions:
-
Boil the potatoes - add cold water to a large pot, add the potatoes, and cook on medium heat for 20-30 minutes until potatoes are tender.
-
Meanwhile, make the dough - combine all of the ingredients for the dough except the water. Gradually add the water until you make a dough and knead for a minute or two until smooth.
-
Add more water or flour if necessary and then shape the dough into a ball. Cover and set aside for ~20 minutes.
-
Once the potatoes are cooked, bring them to a medium bowl and using a potato masher, mash them until smooth with no potato clumps.
- Add the rest of the potato mix ingredients and mix until incorporated. Set aside
- Return to the dough - divide it into two parts and roll out the first part to as thin of a dough as possible without ripping.
*Using the top of a cup, cut out circular shapes and set aside. Re-roll the excess dough and continue cutting out circles until you run out of dough. You should get 25-30 per part of dough (50-60 total).
- Fill each circle with ~1-1.5 tablespoons of potato filling. Fold in half and pinch the edges to create a dumpling. Make sure that the filling is completely enclosed inside - you don’t want the potatoes to come out while cooking.
- Bring a pot of water to a boil. Add about 4-5 pierogis at a time (adjust depending on the size of the pot) and boil for about 2-3 minutes until they float to the top.
- If you’re pan frying, move them to a pan with the 2 tablespoons of butter and cook each side for a few minutes. Set aside and repeat with remaining pierogis.
- Serve as is, with caramelized onions, or with parsley and enjoy!