Illinois Pierogi

4.1 11 ratings

Prep. 1 h 30min

Total 2 h 30min

50 pieces

Ingredients

Cheese Filling

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

Dough

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

Topping

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

Difficulty

medium

Nutrition per 1 piece

Protein 2 g

Calories 439 kJ / 105 kcal

Fat 6 g

Fibre 1 g

Carbohydrates 11 g

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