"The secret to my Pierogi Recipe is: Potato Water. This recipe is simple to follow and I have found that Russet potatoes makes the best Potato Water. Potato Water makes the Pierogi dough light and airy.” - Clara
YIELD: 2 1/2 cups of Potato Water
For Potato Water:
2 organic russet potatoes, peeled and quartered
1/2 teaspoon (2 mL) of salt
3 cups (750 mL) of water
To Make Potato Water:
1. Bring to a boil in 3 cups (750 mL) of water, 2 organic russet potatoes, and 1/2 teaspoon (2 mL) of salt.
2. Once potatoes are cooked and begin to break apart, drain potatoes in a colander saving water in a separate bowl.
3. Let cool.
4. You can now start your Basic Pierogi Dough.
1. Try to make your Potato Water a day ahead of time. Pour water in a large Mason jar and place in the refrigerator for 1 or 2 days. You can also freeze Potato Water. I freeze Potato Water in 2 cup (500 mL) portions.