Thursday, August 22, 2013

Homemade Potato and Cheese Pierogis


 
 Homemade Potato and Cheese Pierogis

 Dough:

2 cups flour
1/2 cup warm milk
1/2 cup potato, well mashed
1 teaspoon salt
1 tablespoon vegetable oil

Filling:

1/2 cup chopped onion
1/4 cup butter
2 -3 cooked russet potatoes, mashed
1 cup grated mild white cheddar

Cook potatoes until fork tender and drain well. Put potatoes back in warm pot to dry. Using a hand mixer, whip potatoes until fluffy and add salt and pepper to taste.

Saute onion in butter until tender and translucent. Mix with potatoes, and add cheese while the mixture is still hot. Let filling cool before using (place in fridge.)

Dough

Mix dough ingredients together. You may have to add a little more liquid or a little more flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl and cover and let rest for rest for 30 minutes.

Once filling has cooled enough to handle, roll mixture into balls the size of a walnut (about 1 tablespoon) and set aside.

Next roll your dough out on a flour surface to 1/8th inch thick. You may need more flour as you roll. Cut out circles approximately 3 inches in diameter. I use a wide glass for this. Now place your filling balls into the center of the dough circles. Fold dough over ball, and pinch edges to form a half circle. Smear a little water on the filling of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent pierogies from drying out, keep finished pierogies on a floured surface, and cover with a floured clean dishcloth.

Fill a large pot with water and bring to full rolling boil. Place several pierogies in boiling water. Stir once, gently with a slotted spoon. Pierogies are done when they float for a minute (this will take 2-3 minutes). Drain pierogies with a slotted spoon and place in bowl.

In skillet, melt about 1/4 cup butter. Fry pierogies on low to medium heat until lightly browned on both sides. Keep heat low as Pierogies will get tough if cooked on high heat. Serve with sour cream.

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