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    Half Moon Pierogie
  • Delicious twist on a classic!
Servings
4 people

Ingredients

  • Dough
  • 1 Cup Water
  • 1/2 Cup Milk or Sour Cream
  • 1 Tsp Salt
  • 3 1/4 Cups Isis Biodynamic┬« Whole Wheat Flour Divided
  • 1/4 Cup Vegetable Oil
  • Potatoes
  • 5 Large Potatoes
  • 1/2 Tsp Salt and Pepper
  • 1 Tbsp Cream Cheese
  • 2 Tbsp Butter
Units:

Instructions

  1. In a bowl mix together the water and milk or sour cream.
  2. In a separate bowl mix together 2 1/2 cups of flour and salt.
  3. Combine the milk and water mix with the flour and mix until combined.
  4. Add in the olive oil and up to 1/2 cup additional flour and mix to form a roll-able dough.
  5. Knead the dough for 3-5 minutes with your hands or in a stand mixer. Roll the dough until very thin and cut out your circles.
  6. When you are done cutting the dough, put a pot of water on the stove over medium high heat.
  7. Add your potatoes and cook 15-20 minutes or until tender.
  8. When done, add 1/2 teaspoon salt and pepper to the pot along with 1 tablespoon of cream cheese and 2 tablespoons of butter.
  9. Mash until well combined. Take a teaspoon of the potato mix and place it in the center of each circle. Fold over one half of the circle to create a half moon shape and pinch the edges closed to seal in the mixture.
  10. To cook, bring a pot of water to boil and add the perogies. Cook 3-5 minutes or until they begin to float to the top.
  11. Serve with a sauce of your choice.

Recipe notes

This dish is great with a some sauteed onions and garlic mixed in a brown butter sage sauce!!

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