Pierogi

Recipe Type Food
Servings 4
Preparation Time Under 30 min
Total Time Over 30 min

Molson Canadian is a celebration of our Canadian roots, Canadian traditions and Canadian ingredients. The beer is the product of Canadian water and prairie grains. Try a pint with pierogies, a dish that shares Eastern European roots with many of the farmers who produce the grains Molson is brewed with.

Want more Canada 150 inspiration? Get pairings here.

Ingredients Directions

Ingredients

Ingredients:

Filling:
4 medium russet potatoes , peeled and cubed
2 cups cheddar cheese, grated
Salt and pepper to taste

Dough:
3 1/2 cups of flour , plus more if needed
1 egg, beaten
1/4 tsp salt
1 cup room temperature water

Directions

Directions:

Filling:
Fill large pot of salted water, bring to a boil
Add peeled and cubed potatoes and cook until tender but still firm; drain water from potatoes
Mash potatoes and mix in grated cheese plus salt and pepper to taste

Dough:
In a food processor or bowl combine flour, beaten egg and salt
Slowly add water until ball of dough forms

Pierogis Assembly:
Divide dough into 2 balls
Roll out balls to 1/8 inch thick
Using a pierogi press, large biscuit cutter or drinking glass cut out circles
Fill each center with a 2 tsps of the filling in the middle of the dough

Fold over with pierogi press or pull dough over with hands and press edges with a fork or pinch with fingers to seal in filling. Cook pierogis in large pot of boiling water for 8-10 minutes. Cooked pierogis will float to the top of the water.

Serve with sour cream and top with bacon and green onion.