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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Do you all remember my mother, the non-cook? Well, I must admit that she DID allow her mother to teach her one dish that maybe, just maybe I couldn't live without. My grandmom used to say (in her heavily accented English), Luddah and me, we love the pee-dados . Read more . Grandmom, to this day, you are still right! Ingredients:
6 idaho potatoes, relatively large |
1 pound extra sharp cheddar cheese |
4 cups flour |
4 large eggs |
Directions:
1. Peel potatoes and cut into size suitable for boiling.
2. Boil potatoes for 25 to 30 minutes.
3. Meanwhile, shred the cheese on a box grater.
4. When potatoes are cooked, rice them into a large bowl.
5. Fold the cheese into the hot potatoes.
6. Set aside.
7. On a board, make a well of the flour.
8. Add the eggs to the center.
9. Add two eggshells of water to center.
10. Mix with a fork until the well has just about been incorporated.
11. Using two knives, knead the mixture until you can knead it with your hands.
12. Allow the dough to rest for at least 5 minutes.
13. Roll dough to about 1/8 thickness.
14. Cut dough into circles of perhaps 5 diameter (we use a small coffee can).
15. Place small amount of potato mixture a little off-center on the dough circle.
16. Be careful not to get too close to the edges.
17. Fold dough over potato mixture.
18. Seal the edges of the pierogi well.
19. You can use water to help the edges seal.
20. Bring a large pot of water to a boil.
21. Reduce heat.
22. GENTLY drop pierogi into the simmering water.
23. Don't crowd the pot!
24. Allow the pierogi to float to the top of the water.
25. As the pierogi rise to the top, remove them to drain on a kitchen towel.
26. To cook, melt butter in a large skillet.
27. Saute onions, if desired.
28. Fry pierogies until golden on both sides.
29. After all the work you just did, ENJOY!
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