Pierogi with Potato Fillings
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Pierogi with Potato Fillings

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Level

difficult
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Cooking

30 min
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Preparation

70 min
Ingredients
Servings
4
Dough
Plain Flour
2 cups
Greek Yoghurt
12 cup
Egg
1
Butter (Room Temperature)
14 cup
Salt
12 tsp
Fillings
Potato
1
Greek Yoghurt
2 tbsp
Shredded Cheese
1 cup
Salt and Black Pepper (To Taste)
Toppings
Spring Onions
2
Shallots
2
Canola Oil
2 tbsp
Red Chillies or Chilli Padi
2
Light Sour Cream (To Serve)
How to cook
Step 1
  • Mix the flour, salt and egg. Continue mixing with butter and yoghurt until the dough becomes a slightly rough, sticky ball.
Step 2
  • Knead and fold the dough without adding flour until it is less sticky, yet retains some moisture.
Step 3
  • Cover in cling wrap and refrigerate for 30 mins.
Step 4
  • Boil the skinned and cubed potato until soft. Mash cheese and yoghurt into the potato, then season with salt and black pepper.
Step 5
  • Roll and flatten the dough into thin sheets, then use a 5cm wide and round cutter to cut into circles.
Step 6
  • Place 1 ½ teaspoons of the filling on each dough circle. Gently fold over to pinch before sealing with a fork.
Step 7
  • Boil the pierogi. Remove from the water once it floats to the surface, then pat dry and pan fry until golden brown.
Step 8
  • Slice the shallots thinly and fry them in some canola oil.
Step 9
  • Garnish with fried shallots, red chillies and spring onions. Serve with some light sour cream on the side!
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