Imagine biting into a perfectly golden, crispy pierogi that oozes with rich, savory lamb and creamy mashed potatoes – a culinary journey that transports you straight to the heart of Eastern European kitchens. These aren't just dumplings; they're little pockets of pure comfort that combine traditional techniques with mouthwatering flavors that will have your family and friends begging for seconds. Get ready to elevate your cooking game with this irresistible recipe that turns simple ingredients into a gourmet experience!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 2 cups mashed potatoes
- 2 cups flour
- 1 egg
- 1/2 cup water
- 1 onion, diced
- Salt and pepper to taste
- Butter for frying
Instructions
- In a large skillet, sauté the diced onion until translucent and golden brown. Add ground lamb and cook thoroughly, breaking meat into small crumbles. Season with salt and pepper. Let the mixture cool completely.
- Prepare the pierogi dough by mixing flour, egg, and water in a large bowl. Knead until a smooth, elastic dough forms. Cover and let rest for 15 minutes at room temperature.
- Roll out the dough on a floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut 3-inch diameter circles.
- Place a small spoonful of mashed potatoes and cooked lamb mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch edges firmly to seal.
- Bring a large pot of salted water to a gentle boil. Carefully drop pierogies into the water and cook for 3-4 minutes until they float to the surface.
- Remove pierogies with a slotted spoon and drain excess water. In a separate skillet, melt butter and lightly pan-fry the boiled pierogies until golden and crispy on both sides.
- Serve hot, optionally garnished with additional sautéed onions or fresh herbs. Enjoy your homemade lamb and potato pierogies!
Tips
- Dough Secrets: The key to perfect pierogies is in the dough. Let it rest for the full 15 minutes to allow gluten to relax, making it easier to roll and preventing tough dumplings.
- Sealing Technique: Use a fork to crimp the edges or press firmly with your fingers to ensure a tight seal. This prevents the filling from leaking during boiling.
- Temperature Matters: Keep your filling completely cool before stuffing to prevent the dough from becoming soggy or difficult to seal.
- Boiling Tip: Don't overcrowd the pot when boiling. Cook pierogies in batches to ensure they have enough space to float freely.
- Crispy Finish: The butter-frying step is crucial! Use medium heat to get that perfect golden-brown crispiness without burning.
- Make-Ahead Magic: You can prepare pierogies in advance and freeze them uncooked. Simply lay them on a baking sheet, freeze, then transfer to a freezer bag for later use.
- Serving Suggestion: Pair with a dollop of sour cream or a sprinkle of fresh herbs to elevate the dish even further!
Nutrition Facts
Calories: 581kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
