Potato Pierogi Dough

Name: Potato Pierogi Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: Eastern European,Polish,American
Ingredients: 1 cup freshly cooked potatoes, peeled, from about 1 large potato; 1/4 cup canola oil; 1 large egg, room temperature; 2 cups all-purpose flour, plus more for dusting the work surface; 1 teaspoon salt; 1 cup water

This tender pierogi dough relies on freshly cooked potatoes for optimal consistency, rather than pre-made mashed potatoes that alter the texture.

⭐ 3.7 (72 reviews) Prep: 15 minCook: 30 minTotal: 45 minYields: 10 servings

Category Tags:

Appetizer Dinner Entree Lunch Snack

Cuisine Tags:

Eastern European Polish American

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Instructions

Mash or rice cooked potatoes into a large bowl.
Combine the potatoes with oil, egg, flour, salt, and water.
Adjust the dough consistency by adding 1 tablespoon of water if dry, or 1 tablespoon of flour if sticky, until smooth.
On a floured surface, knead the dough for 3-4 minutes until elastic.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Start boiling water for cooking. Roll, cut, fill, and cook the pierogi.

Nutritional Info (per serving)

Calories: 162 kcal

Carbohydrate: 23 g

Cholesterol: 19 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 222 mg

Sugar: 0 g

Fat: 6 g

Unsaturated Fat: 0 g