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Shop > Week 39: Pierogies

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Week 39: Pierogies

Week 39: Pierogies

Yellowbird Pierogies

Filling:
potatoes 2 medium (peeled and cubed)
lentils (1 cup)
salt (1 tsp)
butter (2 TBSP)
plain yogurt or sour cream (.25-.5 cup)


Boil potatoes until fork tender (10-15 minutes).
Mash, stir in salt, butter, and yogurt and set aside.
You want the mixture to have flavor, but be quite dry so you don't get a soggy pierogi.
Cook lentils according to packaged directions, drain.
Combine with potatoes mixture.
Set in the fridge to firm up while you make your dough.


Dough:
flour (2.5 cups)
salt   (.5 tsp)
water (.5 cup)
eggs (2)
butter  (.25 cup)


Pulse flour and salt.
Pulse the remaining ingredients.
Cover, and let rest for 30 minutes.
Roll the dough out as thin as you can get it (1/8th inch).
Use a floured jar or cookie cutter to make a 3" circle. 
Fill with the potato mixture and seal closed.
Set on parchment paper while you make the rest.
Bring a large pot of water to a boil.
Boil, uncrowded, 1-2 minutes.
Optional: Skillet up with peppers and onions.
Serve with more butter!

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 27 oz.  24 ounces

Employee Owned Mill in 
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Brown Lentils
Mild & Earthy-flavor


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Petite French Green Lentils
Pleasant Peppery Flavor, Vibrantly Colored


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The Very Highest Standard for Pasture Raised Eggs
Period.
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Maldon Sea Salt

Maldon Sea Salt Flakes

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Maldon Salt
Sea Salt Flakes 
Unique Pyramid Gourmet Flakes
From The UK Town Of Maldon...


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 Dozen

True Pastured Eggs from Chickens Fed Organic Feed 
Raised on Organic Dairy Farm
Ungraded Chicken Eggs
Golden Nutrient-Dense Yolks!
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