Ingredients
Dough
- 500 grams plain flour
- 1/3 teaspoon salt
- 40 grams Butter or Marg, I use "Devondale our light one"
- 1 cup water
- 3 large eggs
Potato Filling
- 600 grams potato
- 60 grams Butter or Marg
- 2 brown onions
- 100 grams light Cream Cheese Spread
- 1 teaspoon salt
- 80 grams Milk
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Add 2 onions (quartered) into TM and dice Speed 4 20 seconds.
Add 60 grams of Butter (or Marg like Devondale our light one) to the Diced onions and cook 3 minutes 110degrees speed 1-1.5. Set side
Place Butterfly into TM. Add 600 grams peeled roughly cut Potatoes to TM, use a good mashing potato such as Blue royal.
Add Milk and Salt and cook 18 minutes Varoma speed 2. Potatoes shoud be a little dry and check they are not burning on the bottom at around 16 minutes. DO NOT ADD EXTRA LIQUID.
Once potatoes are cooked, they are almost at a mashed consistency. Add Cream Cheese and half of the Onion/Butter mixture and mix on Speed 4 for 20 seconds (with butterfly still in).
Set aside in fridge to cool.
Add Flour and Salt to TM along with the Butter (or Margarine) and mix 5 seconds speed 5 to crumb butter in.
Add Water and Eggs and mix 5 seconds speed 5 to combine.
Knead 3 minutes
"Dough mode" until dough looks smooth and add to a floured TM matt or board. I usually let it rest until Potato mixture is fairly cool.Bring a large pot of slightly salted water to boil.
Divide dough mixture in half and roll out on a floured board until around 1/4 to 1/2 cm thick depending on how you like it. Cut with cutter into approx 7cm pieces.
Place a small spoonful of the mixture into the centre of each round. Moisten the edges and fold in half pressing the edges together to seal. Use a fork if you like that pattern. Repeat with the reamining dough and potato.
Add Pierogi in batches cooking for about 3 minutes or until they rise to the top of the water. Remove with a slotted spoon.
Serve with the remaining onion mix dollopped on top, or as an alternative add some crunchy fried bacon broken into pieces. I also like to fry the pierogi in butter until golden especially if eating the next day to warm them! Enjoy!
Potato Filling
Dough
Cooking
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The filling from this recipe is lovely, however the dough is completely rubbish.
I followed as the recipe said, adding 1 cup of water and 3 eggs to the flour mix and the result was dough which was so wet i couldnt even poke it without it getting stuck to my fingers, let alone roll it out.
I tried to rescue it by adding more flour (i lost track of how much extra was added but was at least another 500g) and the mixture was still too wet to work with so have discarded.
I guess I'll be off to the shops to get some more flour to retry with a different dough recipe.
After seeing such good reviews I'm pretty disappointed with the end result.
One of the first recipes I tried in the Thermomix. I watched my grandmother makes these from absolute scratch as a kid. This recipe is so much easier.
Mine looked terrible but the taste was sensational. Will definitely make again.
These were lovely and I boiled and fried them in butter and took them to class as my plate from Poland and they were a huge hit ...
My first time making Perogi - thanks for the receipe. It was easy to follow and produced yummy results, fried them in butter after boiling. Cooked them from frozen so I could prepare way ahead of Christmas Eve.
To answer the question, yes the varoma does a good job of steaming them! Great suggestion!
So easy to make with thermi tasty
I haven't tried that, but I imagine you could quite easily! Next time I make them I will give it a go in the varoma and let you know.
Wow yum just like my nanna used to make but 100 times easier
Am in love family tradition is so much easier to make now thankyou
Can you steam them instead of cooking in boiling water? Thanks
Are you sure to delete this comment ?