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LOCATION: Recipes >> Polish >> Pierogi 01

Print this Recipe    Pierogi 01

Potato and Onion Perogies

Saute a medium onion and a few crushed garlic cloves in some butter
and olive oil. Once these vegetables are tender, add the reccomended
amount of water for the desired amount of instant mashed potatoes
to the pan and prepare potatoes as directed.

Using your favourite pasta dough recipe, roll out thin sheets and
cut into 3" squares (approx.).

Place a teaspoon or two (approx.) of the potato-onion mixture in
the middle of each square of pasta. Brush a little milk or milk-egg
mixture on two sides of each square and fold over diagonally. Pinch
to seal, then using a pizza cutter or pasta wheel trim excess dough
to form a circular edge. Flute edges with fingertips, if desired.

These can be frozen and kept for a while, or stored in the fridge;
if they aren't going straight into the cooking pot, dust them with
flour before storing to prevent sticking.

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