| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
Ingredients
- 2 cups water
- 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour
- 2 pounds white potatoes, peeled, cooked until tender and cooled
- 1/4 pound farmers cheese or cottage cheese
- 1 tablespoon vegetable oil
- Salt
- Freshly ground white pepper
- 1 cup sour cream
- 1/2 cup pickled red onions
- 1 tablespoon chopped chives
Instructions
- In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball (see Cook’s Note). Cover with plastic wrap and allow to rest for 30 minutes. For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside. Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into3 inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely. Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels. In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions.
Reviews
My mother made these but didn’t use eggs. I like this recipe. My mother and grandmother were from the Ukraine
My mother was Lithuanian by birth. Priogis is another name for Vitinis (Virtiniai ) which my grandmother would make with grated potatoes and onions. This recipe is the closet I’ve been able to come to replicating her delicious dumplings. Thank you so much. It’s like visiting with her once again.
This recipie was easy to follow and yielded some of the best perogi’s I have ever had.