5 lbs. potatoes
2 onions
1/4 cup butter
8 ounces sharp cheddar cheese
Salt & pepper
2 cups flour
1/2 tsp. salt
1 egg
1 tbsp. oilPierogie Stuffing
Peel and boil 5 lbs of potatoes until soft. Finely chop 1 large onion and saute
in butter until soft and translucent. Grate 8oz sharp cheddar cheese. Mash
the potatoes along with the onion mixture, cheese and salt and pepper to taste.
Let the potato mixture cool and then form into 1" balls.
Pierogie Dough
Mix together 2 cups of flour with 1/2 tsp. salt. Beat together 1 egg and 1
Tbsp. oil and add all at once to the flour mixture. Add 1/2 cup very hot
water and work until the dough loses most of its stickiness. Roll the
dough on a floured board or countertop until 1/8" thick. Cut 3" circles of
dough with a glass or cookie cutter. Place a potato ball on each dough
round and fold the dough over forming a semi-circle. Press the edges
together with the tines of a fork. Boil pierogies a few at a time in a large pot
of water. They are done when they float to the top. Rinse in cool water and let
dry. Saute chopped onions together in a large pan until onions are soft.
Then add pierogies and pan fry until lightly crispy.
Yield: 20 Pierogies
Prep Time: 15 minutes
Cook Time: 15 minutes |