Pierogi with Potato Fillings

Name: Pierogi with Potato Fillings
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 4
Cuisine: Western
Ingredients: 2 Tbsp Cooking Oil; 2 cups Plain Flour; 1/2 cup Greek Yoghurt; 1 Egg; 1/4 cup Butter; 1/2 tsp Salt; 1 Potato; 2 Tbsp Greek Yogurt; 1 cup Shredded Cheese; Salt; Black Pepper; 2 Spring Onions; 2 Shallots; 2 Red Chillies; Light Sour Cream

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Level

difficult

Cooking

30 min

Preparation

70 min

Ingredients

Servings

Cooking Oil	2 tbsp
For Dough
Plain Flour	2 cups
Greek Yoghurt	¹⁄₂ cup
Egg	1
Butter room temperature	¹⁄₄ cup
Salt	¹⁄₂ tsp
For Fillings
Potato	1
Greek Yogurt	2 tbsp
Shredded Cheese	1 cup
Salt to taste
Black Pepper to taste
For Toppings
Spring Onions chopped	2
Shallots fried	2
Red Chillies sliced	2
Light Sour Cream to serve

How to cook

Prepare dough

Mix the flour, salt and egg. Continue mixing with butter and yogurt until the dough becomes a slightly rough, sticky ball.
Knead and fold the dough without adding flour until it is less sticky, yet retains some moisture.
Cover in cling wrap and refrigerate for 30 mins.

Prepare filling

Boil the skinned and cubed potato until soft. Mash cheese and yogurt into the potato, then season with salt and black pepper.

Fried shallots

Slice the shallots thinly and fry them in some canola oil. Set aside.

Start cooking

Roll and flatten the dough into thin sheets, then use a 5cm wide and round cutter to cut into circles.
Place 1 ½ teaspoon of the filling on each dough circle.
Gently fold over to pinch before sealing with a fork.
Boil the pierogi. Remove from the water once it floats to the surface, then pat dry and pan fry until golden brown.
Garnish with fried shallots, red chillies and spring onions.
Serve with some light sour cream on the side!