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Results 1 - 10 of 195 for potato pierogi
Combine ingredients for the dough ... and use a potato masher or hand mixer to ... Gently drop the pierogi into a pot of boiling ... defrosting. Makes 50-60 pierogi.
DOUGH: Sift together salt and ... 6 or 7 pierogi into boiling water at one ... potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls.
Cook potatoes, drain, mash, add salt & pepper; add cheese while potatoes are hot.
Mash potatoes, do not add milk or butter. Mix all ingredients well. Place 1 tbsp. in pierogi dough and cook as directed.
Clean, peel and cut up ... Drain and reserve potato water - refrigerate overnight. (Use potato water when making pierogi dough.) Beat potatoes. Add shredded ... serve with melted butter.
Peel and cut potatoes into ... save water for pierogi dough. Mash potatoes thoroughly. Add ... Drain and serve with melted butter or sour cream.
Peel and boil potatoes until ... 5 to 7 pierogi and use a wooden spoon ... minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.
To mashed potatoes, add Cheddar ... of onions to potato mixture, then salt to taste. ... with foil and bake at 350°F until heated through.
Saute garlic in butter until lightly browned. Pour over, cooked potatoes and mash. Place 1 tbsp. in pierogi dough; cook as directed.
Mix flour, egg and salt. Stir in water until a stiff dough forms. Divide dough in half; roll paper thin. Cut circles in dough with biscuit ...
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