Cheese and Potato Pierogies |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love pierogies! Now that my dear pierogy making friend moved to Chicago I've got to make em on my own. Saw this & snabbed it from the Washington Times Food section. Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 large egg |
3/4 cup water |
1 1/2 lbs baking potatoes, peeled, cut, cooked and drained |
1 3/4 cups white cheddar cheese, grated |
salt, to taste |
fresh ground pepper, to taste |
6 -8 quarts salt water, for boiling the pierogies |
water, for sealing the pierogies |
sour cream, for garnish |
Directions:
1. Sift the flour and salt together.
2. Add the egg and water and stir together until a soft dough forms.
3. Place the dough on a lightly floured surface and knead until soft, smooth and elastic. Shape into a ball, cover with a cloth and allow to rest for 10 to 15 minutes.
4. While the dough is resting, make the filling by placing the hot potatoes, cheese, salt and pepper in a large bowl.
5. Use a potato masher to mash on until creamy.
6. Allow to cool slightly.
7. Bring the salted water to a boil.
8. On a floured surface, roll out the dough to about 1/8 inch thick.
9. Using a 2- or 3-inch cutter, cut out circles until all the dough has been used.
10. Using a spoon or small scoop, place roughly a tablespoon of potato filling in the center of each of the circles.
11. Fold the dough over, moisten the edges and press together to seal.
12. Place the pierogies in the boiling water.
13. When they float to the surface, remove and place on plates.
14. Top with sour cream and serve.
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