Leftover Mashed Potato Pierogi

Recipe - The Fairway Market Corporate

Prep Time45 Minutes

Servings6

Cook Time30 Minutes

Ingredients

6 cups Bowl & Basket all-purpose flour, plus more for rolling out dough

2 cups cold water, divided

⅓ cup Bowl & Basket vegetable oil

1 tbsp salt, divided

2 cups leftover mashed potatoes

1 onion thinly sliced

2-4 tbsp Bowl & Basket unsalted butter, for frying

Bowl & Basket sour cream, for serving

Directions

First, make the pierogi dough. In a large bowl whisk together flour and 2 tsp of the salt. In a separate bowl, whisk together eggs, oil and 1 ½ cups of the cold water until well mixed.
Make a well in the center of the flour mixture and add the oil mixture. Mix well until the dough forms. If the dough seems too dry, add more water, one tablespoon at a time as needed.
Turn dough out onto a flat surface lightly dusted with flour and knead until smooth, about 4-5 minutes. Cover the dough in plastic wrap and let sit at room temp for at least 30 minutes to rest.
When ready to assemble, divide the dough in half and roll it out to ⅛“ thick. Using a 3 inch cookie cutter or biscuit cutter (you could also use a wide rimmed glass) cut out circles of dough for each pierogi.
Add 1 ½ tbsp of leftover mashed potatoes to the side of each dough circle, then fold the other half of the dough over the filling and pinch to seal. Repeat until all pierogi are made.
To cook, bring a large pot of salted water to a boil, then gently add pierogi and cook until they float to the top, about 2-4 minutes. Be careful not to crowd the pot; it is better to cook them in batches then try to fit them all into the pot at once.
While you are waiting for the water to boil, heat 2 tbsp of butter in a large skillet over medium heat. Add onion and rest of the salt and cook until tender and brown in spots. Remove onions from the skillet and set aside.
As pierogi finish boiling, transfer them with a slotted spoon into the skillet that you cooked the onions in and cook until browned on each side, about 5 minutes. Add more butter as needed to fry all pierogi.
Serve pierogi with onions and sour cream (as desired).

45 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

First, make the pierogi dough. In a large bowl whisk together flour and 2 tsp of the salt. In a separate bowl, whisk together eggs, oil and 1 ½ cups of the cold water until well mixed.
Make a well in the center of the flour mixture and add the oil mixture. Mix well until the dough forms. If the dough seems too dry, add more water, one tablespoon at a time as needed.
Turn dough out onto a flat surface lightly dusted with flour and knead until smooth, about 4-5 minutes. Cover the dough in plastic wrap and let sit at room temp for at least 30 minutes to rest.
When ready to assemble, divide the dough in half and roll it out to ⅛“ thick. Using a 3 inch cookie cutter or biscuit cutter (you could also use a wide rimmed glass) cut out circles of dough for each pierogi.
Add 1 ½ tbsp of leftover mashed potatoes to the side of each dough circle, then fold the other half of the dough over the filling and pinch to seal. Repeat until all pierogi are made.
To cook, bring a large pot of salted water to a boil, then gently add pierogi and cook until they float to the top, about 2-4 minutes. Be careful not to crowd the pot; it is better to cook them in batches then try to fit them all into the pot at once.
While you are waiting for the water to boil, heat 2 tbsp of butter in a large skillet over medium heat. Add onion and rest of the salt and cook until tender and brown in spots. Remove onions from the skillet and set aside.
As pierogi finish boiling, transfer them with a slotted spoon into the skillet that you cooked the onions in and cook until browned on each side, about 5 minutes. Add more butter as needed to fry all pierogi.
Serve pierogi with onions and sour cream (as desired).