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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Potato Recipes

Potato Pierogen
Yield 15 Pierogen
Recipe Ingredients:

Dough

  • 1 cup all purpose unbleached flour
  • 1 Medium egg white
  • 2 tablespoons cold water

Filling

  • medium baking potatoes, peeled and cut into chunks
  • 1 Small onion, cut into chunks
  • 1 Medium egg white
  • 1/4 teaspoon ground black pepper


Secrets of Fat-free Kosher Cooking

  1. To make the dough, combine the flour and egg white in a medium blow.  Slowly add the cold water while stirring, and continue mixing until the dough is stiff.  Knead the dough for 5 minutes until smooth and shiny. Form a ball and cover in plastic wrap or place in a sealed storage bag.  Refrigerate for 1 hour.
  2. to make the filling, add alternating chunks of potatoes and onion to a food processor and process until smooth.  Transfer this mixture to a fine mesh strainer to drain the excess liquid, then place in a large bowl. Add the remaining filling ingredients and mix well.
  3. Bring a large pot of water to a rapid boil.
  4. While the water is heating up, roll out the chilled dough to a 1/4-inch thickness. Using a round cookie cutter or water goblet, cut the dough into 3-inch circles and place a teaspoon of filling in the center of each.  We the edges of the circles, fold them in half, and pinch the edges together tightly. 
  5. Drop the filled dough into the boiling water and cook for 5 minutes.  They are almost double in size and float to the top when ready.  Remove with a slotted spoon.
  6. Serve the pierogen hot.  They are delicious with applesauce or fat-free sour cream.

Calories 46 - Carbohydrates 9.5 g Cholesterol 0 mg Fat 0.1 grams Fiber 0.4 Protein 1.7 g Sodium 45

Variations

Potato Recipes -- Vegetables

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods