Cheese And Potato Pierogis-dishing Up Delicious Du... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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FROM Kathy Hunt printed in Arkansas Democrat Gazette 2/28/08 Instructions on how to make pierogis- a delicious ravioli type dumpling. that can be fried, boiled, baked sauteed...all great ! very versatile as to toppings. Ingredients:
rest time 15 min |
3 cups all-purpose flour |
1 tsp salt |
1 large egg |
3/4 c. water |
1 1/2 lbs. baking potatoes: peeled, cut cooked and drained |
1 3/4 c. white cheddar cheese grated |
salt to taste |
freshly ground pepper to taste |
6-8 quarts water in stock pot for boiling pierogis |
water to seal |
sour cream garnish |
Directions:
1. sift together flour and salt
2. add egg and water and stir together until a soft dough forms
3. place dough on lightly floured surface and knead until soft,smooth and elastic
4. shape into a ball
5. cover with cloth and allow to rest for 15 minutes
6. -
7. Filling:
8. place hot potatoes , cheese, salt, pepper in large bowl
9. using either a potato masher or mixer...mix on low speed until creamy
10. allow to cool slightly
11. -
12. bring salt water to boil
13. roll out dough on floured surface to 1/8 inch thick
14. using a cutter, 2 or 3 inch, cut out circles until all dugh has been used
15. using small spoon place roughly a tblsp of filling in center of each circle
16. fold dough over
17. moisten edges and press together to seal
18. place pierogies in boiling water
19. when they float to surface remove and place on warmed plates
20. top with sour cream and serve
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