Perogi - Reboot
A classic filled dumpling
Ingredients
- 2 pkg Dough Discs Yes, they exist, look in the frozen section
- 1 Batch Stiff Mashed Potatos https://www.roguechef.com/?recipe=stiff-mashed-potatoes-reboot
- 1 ea Leek Cleaned, slice very thin
- 1 ea Large Sweet Onion peeled, fine chopped
- 1 cup Chedder Cheese Grated
- 1 stick Butter Softened
- 1 tbsp garlic Minced
Instructions
- In a cast iron frying pan over, medium heat, sweat out the leeks and onions; After they start to take color add the garlic and cook until fragrant (~1 minute)
- Combine the leek / onion / garlic mixture with the mashed potatoes, and stir in the cheese
- Take one dough disc and place one tablespoon of filling in the center, fold over and crimp with a fork; repeat until all disks are used
- In a large pot, bring 1 gallon of water and 1 tbsp of salt to a low boil.
- Add 4 pierogi's at a time and cook until they float (~3 minutes); move to a draining rack and drain; repeat until all pierogi are cooked.
- In a large frying pan over medium high heat, foam out 1 tbsp of butter Add 4-6 pierogi to the pan and cook until browned and crisped
- Serve with Sour Cream or Applesauce.
Notes
One can brown off bacon, crumble and add to the filling, and use the bacon fat to fry the pierogi
One can add sauerkraut for a tangy filing.
I have served these along split and fried kielbasa.
One can saute off onions and serve as a topping.
Left over filling can be thined with chicken or veggie stock, to make a potato leek soup as well.
Nutrition
Calories: 129kcalCarbohydrates: 1gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 36mgSodium: 152mgPotassium: 11mgSugar: 1gVitamin A: 396IUVitamin C: 1mgCalcium: 86mgIron: 1mg
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