Thanksgiving Leftovers - Pierogies
An excellent use of leftover Thanksgiving mashed potatoes. Pierogies are quick to make and easy to store. Makes 3 dozen.
Servings: 9
Calories: 120kcal
Ingredients
- 1 cup Mashed potatoes
- 2 cups All purpose flour
- 1/4 cup sour cream
- 8 tbsp unsalted butter
- 1/2 tsp salt
- 1 egg
- 1 shallot
Instructions
- In a large bowl combine flour and salt.
- Add egg, 4 tbsp butter, and sour cream. Combine until dough starts for form.
- On a well floured surface lightly knead dough just until it comes together, less sticky but still moist.
- Wrap dough tightly in plastic wrap and rest in refrigerator for 30 minutes up to 2 days.
- Cut dough into four pieces keeping the remaining three wrapped.
- Roll out dough into an 1/8" sheet.
- Using a 2" cookie cutter or wide mouth glass and cut rounds.
- Fill each round with a spoonful of mashed potato, wet half of the edge of the wrapper and pinch the close (or use a fork).
- Pierogies can be cooked immediately or frozen for 4 weeks.
- Add small batches of pierogies to boiling water for 2 minutes or until they float.
- Immediately transfer to a saucepan with 4 tbsp melted butter to fry.
- Once pierogies have a golden brown crust on both sides remove from pan and add slices shallots.
- Serve immediately with crispy shallots and horseradish aioli (4:1 mayo and horseradish, splash of lemon juice)