Recipe and photo by cuckooking.blogspot.com
I concocted this recipe due to an overload of leftover mashed potatoes.
- That's Leftover mashed potatoes. You can also add chopped onion, cheese, etc. to the mashed potatoes.
- 2 tbsp olive oil, or as needed for frying
- 2 c flour
- 1 egg
- 1/2 c milk ( or water)
- 1 tsp salt
- 1/2 c onion, julienne cut
- 1/2 c green pepper, julienne cut
Bring a large pot of water to a rolling boil.
Meanwhile, combine the flour, egg, milk (or water) and salt and knead on lightly floured surface. Roll the dough to 1/8-inch thickness. Using a drinking glass, cut out circles in the dough.
Spoon approx 1 tbsp of leftover mashed potatoes in center of each circle. Lightly moisten edges of circles with water and fold circles in half. Seal with the tines of a fork.
Boil 5 of the pierogis at a time in the water for approximately 4 minutes or until they rise to the top, stirring slowly to prevent bursting. Remove the pierogis with a slotted spoon, place in colander and rinse with cold water until cool.
Heat the olive oil in a large skillet over medium heat. Add the onion and green pepper and cook for 5 minutes. Add the pierogis and cook until golden brown and crispy.