Pierogie Passion
photo by DayJahView
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
2 24 pierogies
- Serves:
- 12
ingredients
- 3 white potatoes
- 4 ounces cream cheese (fat free)
- 4 ounces colby-monterey jack cheese (shredded)
- 4 garlic cloves (minced)
- 1 cup spinach (chopped)
- 4 ounces tofu (chopped)
- 1⁄4 cup ham (diced)
- 1 carrot (finely shredded)
- 1 red pepper (diced)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups flour
- 2 large eggs
- 3⁄4 cup milk
- 1 tablespoon butter
- 1 teaspoon salt
directions
- Peel, cut boil and drain potatoes. While hot mash with cream cheeses. Add next six ingredients and seasoning. Cover with plastic wrap and set aside while making dough. To make the dough melt the butter and warm the milk and mix with remaining ingredients and form into a ball. Roll half the dough on a generously floured surface and cut into 3-4 inch circles. Place one tablespoon of filling in center of half the circles. and wet the edges with water. Place a circle on top and pinch edges together tightly. Boiling approximately two minutes and drain on paper towel. Transfer to waxed paper to dry completely. Heat canola oil and fry until golden brown on both sides (turning once). Drain on paper towel, add additional salt and pepper to taste. Serve while hot being careful not to burn your mouth as inside filling is very hot. Enjoy!
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RECIPE SUBMITTED BY
DayJahView
Wisconsin Rapids, Wisconsin
Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!