Pierogis

Pierogi Dough

Recipe for about 60 pierogis         (make some caramelized onions ahead of time for the sautéing step)

6 cups flour   (added a lot more flour when kneading the dough)

2 egg yolks

1 egg

8 oz. butter (2 sticks)

1 ½ cup water

½ tsp salt

-Sift flour to the bowl and add salt as you go.  Make a little hole in the center and add all other ingredients. 

-Knead until smooth (this takes quite a bit of flour on the surface) and let it stand for about 20 minutes.

- Using 1/8 of the dough at a time, roll out to 1/16 inch thickness: add flour to the rolling pin and surface

-Cut circles with a biscuit cutter or floured glass (we used a 4” circle bowl to cut)

-Fill the circles with a full spoon of filling (golf ball size), pinch to seal (you can use a little water on the edges, it will make it easier to get the dough to stick together.

-Boil 6-8 minutes (2 minutes after they start floating).   If you plan to make ahead and freeze them, remove when they float and put the pierogis in a zip lock gallon bag with a little bit of olive oil to keep them from sticking together)

-Sauté in caramelized onions adding butter or oil to the pan if necessary. The oil from the frozen ones was enough to sauté the pierogis.

Potato and Cheese Filling

6 cups of mashed potatoes (cold)

2 Tablespoons grated onion

4 Tbsp butter

4 Cups of cheddar cheese (grated)   I used Murray cheese which had lots of good flavor)

Salt and pepper for taste

-Cook the onion in butter until tender.  Combine it with potatoes and cheese, add salt and pepper.