Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

A great and unique way to use up some garden beets. The dough in the recipe can be used for any pierogies. Get creative and try it with your favorite mashed potato recipe as a filling, or even pie filling. Excellent with sour cream!

Recipe Summary

prep:
1 hr
cook:
25 mins
total:
1 hr 25 mins
Servings:
6
Yield:
24 pierogies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.

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  • Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.

  • Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.

  • To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.

  • Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.

Cook's Note

To freeze, place pierogies onto a parchment paper-lined baking sheet that has been dusted with flour; pierogies shouldn't touch their neighbors or they will stick together, and then they are impossible to separate. Once all the pierogies are made, slide the sheet into the freezer. Once frozen, the pierogies can all be bagged together without worry of them sticking together.

Nutrition Facts

192 calories; protein 6g; carbohydrates 35.8g; fat 2.6g; cholesterol 31mg; sodium 54.7mg. Full Nutrition
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