Illinois Pierogi
TM6 TM5

Illinois Pierogi

3.6 (7 ratings)

Ingredients

Cheese Filling

  • 17 ½ oz water
  • 16 oz potatoes, peeled, cubed (1 in.)
  • 4 oz yellow onion, quartered
  • 3 tbsp unsalted butter
  • 1 ½ tsp semolina
    or 1 ½ tsp all-purpose flour
  • 13 oz mascarpone cheese
  • ¾ tsp salt, to taste
  • ¾ tsp ground black pepper, to taste

Dough

  • 9 oz warm water, plus extra to seal and boil pierogi
  • 1 large egg
  • 1 oz grapeseed oil
  • 17 ½ oz all-purpose flour, plus extra to dust
  • 2 pinches salt, to taste, plus extra to boil water (approx. 3 tbsp per 4 qt)

Topping

  • 16 oz yellow onions, quartered
  • 2 oz unsalted butter, cubed, plus extra to fry
  • 2 oz extra virgin olive oil
  • fresh parsley leaves, to garnish (optional)

Nutrition
per 1 piece
Calories
439 kJ / 105 kcal
Protein
2 g
Carbohydrates
11 g
Fat
6 g
Fiber
1 g

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