Potato Pierogies
Recipe Description
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!Ingredients
- 1 large egg
- 2 tablespoons sour cream
- 1 cup milk
- 4 1/2-5 cups flour|all-purpose flour
- 4 tablespoons butter|unsalted butter, melted
- 5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
- 1/4 lb butter|unsalted butter, melted
- 2 ounces Cheddar Cheese, grated (about 1/2 cup)
- 4 ounces cream cheese
- coarse salt
- fresh ground black pepper
- 2 tablespoons cornmeal
* In a medium bowl, whisk the egg.
* Add the sour cream, and whisk until smooth.
* Add the milk and 1 cup water, and whisk until combined.
* Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
* Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
* Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
* The dough should be elastic and no longer sticky.
* Be careful not to add too much flour as this will toughen the dough.
* Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
* Cook potatoes in salted boiling water until fork-tender.
* Drain, and mash with a Potato masher.
* Add melted butter and cheeses, and continue to mash until well-incorporated.
* Season with salt and pepper to taste.
* Place a large pot of salted water over high heat, and bring to a boil.
* Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
* On a floured surface, roll out dough to about 1/8-inch thickness.
* Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
* Gather dough scraps together, roll out again, and continue cutting.
* Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
* Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
* Transfer to linen towel.
* Continue until all dough circles are filled.
* Add pierogi to the boiling water in batches.
* They will sink to the bottom of the pot, then rise to the top.
* Once they rise, let them cook for about 1 minute more.
* Meanwhile, drizzle platter with melted butter.
* Remove pierogi from pot, and transfer to platter to prevent sticking.
* Serve immediately.
* Add the sour cream, and whisk until smooth.
* Add the milk and 1 cup water, and whisk until combined.
* Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
* Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
* Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
* The dough should be elastic and no longer sticky.
* Be careful not to add too much flour as this will toughen the dough.
* Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
* Cook potatoes in salted boiling water until fork-tender.
* Drain, and mash with a Potato masher.
* Add melted butter and cheeses, and continue to mash until well-incorporated.
* Season with salt and pepper to taste.
* Place a large pot of salted water over high heat, and bring to a boil.
* Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
* On a floured surface, roll out dough to about 1/8-inch thickness.
* Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
* Gather dough scraps together, roll out again, and continue cutting.
* Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
* Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
* Transfer to linen towel.
* Continue until all dough circles are filled.
* Add pierogi to the boiling water in batches.
* They will sink to the bottom of the pot, then rise to the top.
* Once they rise, let them cook for about 1 minute more.
* Meanwhile, drizzle platter with melted butter.
* Remove pierogi from pot, and transfer to platter to prevent sticking.
* Serve immediately.
This article uses material from the "Potato Pierogies" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
