Here is a simple, yet deliocus basic Pierogi dough that can be made in a matter of minutes with pantry staples. Smart Recipes, European Recipes, Eggs,Dairy,Grains Recipes, Recipes Eggs,Dairy,Grains European Pierogi Dough Pierogi Dough Recipe | PT15M Serves 12 Ingredients: 1 Large Idaho Potato 1.125 Tablespoon Kosher Salt 1.75 Cups All-Purpose Flour 1 Cup Potato Starch 1 Large Egg 3.5 Tablespoons Crème Fraiche 5 Tablespoons Unsalted Butter Add unpeeled potato to a large saucepan and cover it by 2-inch with water. Stir in a tablespoon of salt and bring the water to boil. Reduce the heat to low. Let the potato cook for 40 minutes and then drain and peel. Pass the potato through a potato ricer or a food mill into a bowl. Mix flour with cornstarch or potato starch and remaining salt in a bowl. Add this mixture to the potato and mix well with a wooden spoon. Whisk egg with sour cream or crème fraiche and butter in a separate bowl. Add this mixture to the potato and mix again to combine. Transfer this dough over a floured surface and knead it well for five minutes until it gets firm and smooth. Cover the dough and let rest for 10 minutes.

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