Potato-Onion Pierogi


2nd Annual Liquid Gold Charlottetown Recipe Contest submitted by Nancy


1 ½ pounds PEI Russet Potatoes, peeled and cut into chunks
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoon Liquid Gold Olive Oil
1 large onion, finely minced
1/3 pound Gouda Lady’s gouda (any flavour) finely grated (optional ingredient)

1 tablespoon ground flaxseeds
1 cup water, divided
3 cups all-purpose flour
1 teaspoon salt

To prepare the filling: Place potatoes in a large saucepan with cold water to cover. Bring
to a boil, and boil until tender (about 15-20 minutes). Drain very well and mash with a
masher or potato ricer. Add cheese if using, season with salt and pepper and set aside to

To prepare the dough: Combine the flaxseeds and ¼ cup water in a blender and blend
until thick and frothy. Set aside. Combine flour and salt in a large bowl and make a
well in the center. Add the flax mixture and the remaining ¾ cup water and stir to form
a stiff dough. Turn out onto a floured work surface and knead until smooth. Divide the
dough into two equal portions. One at a time, roll out the dough portions on the floured
work surface to a rectangle about 1/8 inch thick. Cut into 3 to 4 inch wide strips and then
cut across to form 3 to 4 inch squares. Put a heaping tablespoon of filling onto one half
of each dough square. Moisten the edge of the dough and fold in half to form a triangle.
Seal the edges together well. Bring a large pot of salted water to a boil. Carefully add
the pierogi, in batches, and cook until they float to the top (about 2 – 3 minutes). Drain
well and place on a platter.

To serve, heat several tablespoons of Liquid Gold Olive Oil in a large skillet until hot,
but not smoking. Lightly brown the pierogi, in batches, turning to brown both sides.
Transfer to a platter and cover to keep warm while the remaining pierogi cook. Serve hot
with sour cream and/or applesauce. Hmmmmmm!

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