A potato piroshki recipe?

Comments ( 3 )

1. Princess S says

   http://www.youtube.com/watch?v=f0maklj57Fk&fe…
   check out this video

   or see this recipe

   MeasureIngredient
   ½ cupMinced onions
   4 tablespoonsChicken fat or butter
   2 cupsMashed potatoes
   1 Egg yolk
   1 teaspoonSalt
   1 dashCayenne pepper

   Lightly brown the onions in the fat or butter. Stir in the potatoes, egg yolk, salt and cayenne pepper. Cool 10 minutes. Place filling on dough. Recipe Source: THE ART OFJEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) Recipe By : Jennie Grossinger – "The Art Of Jewish

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2. I ♥ marky says

   INGREDIENTS (Nutrition)
   12 Yukon Gold potatoes, peeled and quartered
   3 eggs
   3 tablespoons cream cheese, divided
   3 teaspoons milk, divided
   2 cups all-purpose flour, divided
   2 1/2 (8 ounce) containers cottage cheese
   salt to taste
   2 tablespoons butter
   oil for frying

   DIRECTIONS
   Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
   Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
   On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
   Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
   Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
   Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

   This recipie and a few others are avaible at this site http://allrecipes.com/search/default.aspx?qt=k&am…

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3. Sugar Pie says

   Pat's Potato Pierogis "Elegante"
   Recipe courtesy Pat Edgcomb
   Show: Emeril Live Potato Contest

   Difficulty: Medium
   Prep Time: 45 minutes
   Cook Time: 40 minutes
   Yield: about 30 pierogis

   Filling:
   4 to 5 medium potatoes, peeled, boiled in water until fork tender
   1 medium onion, finely diced
   2 teaspoons butter
   1 cup shredded sharp Cheddar
   1/2 teaspoon salt
   1/2 teaspoon black pepper
   Dough:
   2 cups all-purpose flour
   1/4 teaspoon salt
   4 oz. cream cheese, room temp
   1 egg
   1/2 teaspoon butter, softened
   1/2 cup lukewarm milk
   Additional ingredients for frying:
   1 large onion, roughly chopped
   1 stick butter, plus extra for frying

   Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
   Dough: In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.

   Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.

   Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.

   Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

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