Mashed Potato Filled Pierogi With White Dipping


For the dough:
  • 3 cups flour
  • 8 ounce sour cream
  • 3  large eggs
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • 3 tablespoon breadcrumbs
  • 2 teaspoon butter

For the mashed potato filling:
  • 2 cups mashed potatoes, cold
  • 1/2 cup onion, chopped
  • 3 tablespoons butter
  • 1 teaspoon white pepper
  • 1 teaspoon salt

For the dip:
  • 1 cup mayonnaise
  • 1 cup sour cream  
  • 1 lime, juiced
  • 1 bunch fresh cilantro
  • 4 cloves garlic  

Blend all ingredients in a food processor until smooth. Place into a refrigerator for 2- 3 hours.

First prepare the filling. Place a large skillet on a medium high heat, add in and melt butter. Add onion and saute for 4-5 minutes, until softened. Add mashed potatoes, salt and pepper and stir until well blended. Set aside.

For the dough, in a large bowl beat eggs, add sour cream and beat again until combined and smooth. In another bowl mix together flour, baking powder and salt and stir into an eggs and sour cream mixture until you get dough. Flour the wooden baking surface and transfer the dough, knead for a few minutes and roll out to 1/8 inch thin. Cut out 3 inch circles.

In a center of each dough circle place 1 tablespoon of filling. Coat the edges with water, fold the dough and seal the edges using fork. Boil the water in a large pot, add a pinch of salt. Add in perogies and cook for about 4 - 5 minutes. Remove them as they float to the top. Arrange them on a serving plate.

Melt the butter on a medium high heat. Add in and toast breadcrumbs for a 1 - 2 minutes, stirring constantly. Top the pierogies with toasted breadcrumbs. Serve warm with cool dip.

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