Serves 2-4 people
dough:

1/2 cups all-purpose flour
1/2 tsp salt
1 large egg
1 cup water
for filling:

4 medium russet potatoes
1/2 cup cream cheese
1/2 stick of butter
1/2 cup of milk
1/2 cup of Kimchi
1/2 tsp salt
1/2 tsp black pepper

Recipe Courtesy of
Asian Food Network

Tony's Kimchi Pierogies

Tony shows you how to whip up his delicious kimchi pierogies

Difficulty: Easy

Preparation: 10 min
Cook: 40 min
Clean up: 10 min

Steps: 4 steps
11 Ingredients

Difficulty: Easy
Steps: 4 steps
11 Ingredients

Preparation: 10 min
Cook: 40 min
Clean up: 10 min

Instructions

Make dough
- Begin to make dough by adding flour to a large bowl for mixing
- Add egg & water mix in
- Add more flour as needed
- Divide dough in half & set aside

Make pierogi
- While the dough is resting, start the filling by washing & boiling potatoes. Boil for 15-20 minutes or until potatoes or soft. No need to peel.
- Once potatoes are soft, begin to mash the potatoes. You can do this with a fork.
- Add Cream Cheese, Butter, & Milk to the mash. Season with desired amount of salt & pepper (1/2 tsp of salt & pepper was enough for me)
- Set potato filling aside.

Wrap pierogies
- Take Kimchi and add to a lightly oiled sauce pan. Begin to lightly saute.
- Once lightly sauteed, set kimchi aside while rolling out half of the dough. If you don't have a roller, use any object similar.
- Cut out dough with a 3-inch biscuit cutter or a glass with a similar diameter.
- Spoon a small portion of the filling & kimchi into each circle of dough.
- Repeat with the remaining half of the dough.

Fry pierogies
- Boil water in a low saucepan.
- Add a sprinkle of salt & a batch of pierogies (roughly 6 at a time).
- Allow pierogies to boil until they begin to float.
- Remove floating pierogies with a spoon & saute in a large oiled skillet.
- Add some kimchi to the skillet to saute along with the pierogies.
- Saute until pierogies are lightly browned.

Plate and Serve!

Plate pierogies and add sauteed kimchi on top.

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Name: Tony's Kimchi Pierogies
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H40M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: dough: 1/2 cups all-purpose flour; 1/2 tsp salt; 1 large egg; 1 cup water; for filling: 4 medium russet potatoes; 1/2 cup cream cheese; 1/2 stick of butter; 1/2 cup of milk; 1/2 cup of Kimchi; 1/2 tsp salt; 1/2 tsp black pepper