Appetizers » Potato Pierogi
Rebecca Newell, a.k.a. "Becca Onion" (watch the video for explanation) shares a tasty recipe from her Eastern European heritage. A simple sour cream dough is spiked with fragrant truffle oil and scallions. These little potato-stuffed dumplings are easy to roll and form (no fancy equipment needed!), and the cooking process is a breeze! For a quick weeknight meal, assemble the uncooked Pierogi then follow Rebecca's freezing instructions. Simply transfer the dumplings straight from the freezer to a pot of boiling water and you'll have dinner on the table within 10 minutes.
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