Green Mountain Pierogies

Team: The Four Mountaineers

Host School: Weybridge Elementary

Age Group: Middle School


This recipe is adapted from the King Arthur Flour recipe for Homemade Pierogi.


Ingredients for DOUGH

--2 cups King Arthur Flour

--1/2 teaspoon salt

--1 large egg

--1/2 cup sour cream

--1/4 cup butter, room temperature

--1/2 cup spinach, pureed


Ingredients for FILLING

--2 medium potatoes

--1 cup cheddar cheese


Ingredients for FINISH

--1/4 cup butter

--1 medium onion, sliced

--2 apples, sliced


Preparation Instructions


Puree spinach with food processor. Mix flour and salt in a bowl. Add egg. Work sour cream and butter into the dough until it forms a sticky ball. Add spinach to dough. Knead. Wrap and place in cooler for 30 minutes.



Slice potatoes and add to a pot of salted, boiling water. Cook potatoes until soft. Remove from water and mash potatoes with butter. Salt and pepper the mash and then spread it to cool. Grate the cheese atop the mash and blend.


3. Assemble Pierogis

Roll out the dough on lightly-floured surface until it is 1/8” thick. Then cut 2” circles using a inverted glass. Fill each circle of dough with 1 ½ teaspoons of filling. Fold the dough over, pinch the edges to seal, then press closed with tines of a fork.


5. Boil Pierogis

Boil a large pot of water. Carefully deposit the pierogis one at a time in the water. Cook (ten at a time) until they float. Remove and fry in a saucepan with butter and onion until crispy and golden brown



Drain pierogis. Plate them three at a time, one atop another. Top with a dollop of sour cream. Ring plate with apple slices.


8 . SERVE!