Mrs T's
Pierogies
Cook Time: 4 hours or so
makes about 2 dozen
INGREDIENTS:
2 cups flour, plus extra for kneading and
rolling dough
1/2 teaspoon salt
1 medium to large egg
1/2 cup sour cream
1/4 cup butter, softened and cut into small
pieces
some butter and onion for sauteing
THE POTATO CHEESE FILLING:
1 pound red potato
1/4 a large onion, finely chopped
2 ounces Cheddar cheese, finely grated
some salt & pepper, to taste
NOTE: You can freeze uncooked Pierogies
for a couple of months (place on wax paper
lined cookie sheet, freeze, then package in
freezer safe zip lock..
If they don't stick while forming the pierogie,,
add a bit of water to the dough as it may be
too dry.
DIRECTIONS:
To prepare the Pierogi Dough, mix together
the flour and salt. Beat the egg, then add all
at once to the flour mixture.
Add the 1/2 cup sour cream and the
softened butter pieces and work until the
dough loses most of its stickiness
(about 5-7 minutes). You can use a food
processor with a dough hook for this, but be
careful not to overbeat.
Wrap the dough in plastic and refrigerate for
20-30 minutes or overnight; the dough can
be kept in the refrigerator for up to 2 days.
To make the Potato, Cheese & Onion
Filling:
Peel and boil potatoes until soft. While the
potatoes are boiling, saute
onion in butter until soft and translucent.
Drain excess water from Potatoes. Mash the
potatoes with the sauteed onions and grated
cheddar cheese, adding salt and pepper to
taste. You can also add some fresh parsley,
bacon bits, or other enhancements if you
desire. Let the potato mixture cool and then
form into 1 inch balls.
To prepare the Pierogies:
Roll the pierogi dough on a floured board or
countertop until 1/16 inch thick. Cut circles
of dough (2 inches for small pierogies and 3
and 1/2 inches for large pierogies) with a
cookie cutter or drinking glass. Place a small
ball of filling (about a tablespoon) on each
dough round and fold the dough over,
forming a semi-circle. Press the edges
together with the tines of a fork.
Boil the pierogies a few at a time in a large
pot of water. They are done when they float
to the top (about 8-10 minutes). Rinse in
cool water and let dry.
Saute sliced onions in butter in a large pan
until onions are soft. Then add pierogies
and pan fry until lightly crispy.
You can top with fresh fried bacon bits
and/or a dollup of sour cream.
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