Beet Pierogies

Beet Pierogies

5 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    25 m
  • Ready In

    1 h 25 m
Niroszyckame
Recipe by  Niroszyckame

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 pierogies

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Share It

Reviews (5)

Rate This Recipe
sueb
8

sueb

Easy to make because of such simple ingredients. I used whole wheat flour for my pasta. I baked some and boiled some of the pierogies, and found that I preferred the boiled ones. Great taste! My family liked these, and I will be making them again!

jmerar
6

jmerar

These were really easy, tasty and a great way to use up leftover beets from another recipe. I don't think I rolled the dough out thin enough, and because of that they were a little chewy. I think next time I'll run it through my pasta roller to get it thinner. I will definitely make these agin.

mrs. kosmos
5

mrs. kosmos

I added 1 tsp salt to the filling, otherwise followed directions exactly. I loved it but hubby said it tasted too "beat-y."

More Reviews

Similar Recipes

Beet Soup
(82)

Beet Soup

Pierogies
(43)

Pierogies

Fresh Beet Salad
(30)

Fresh Beet Salad

Ukrainian Salat Vinaigrette (Beet Salad)
(19)

Ukrainian Salat Vinaigrette (Beet Salad)

Feta and Beet Stacked Appetizer
(10)

Feta and Beet Stacked Appetizer

Bay Leaf Beet Soup
(8)

Bay Leaf Beet Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fresh Beet Salad

>

next recipe:

Pierogies