MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Pierogies
Categories: Potatoes, Cheese, Pastry, Dairy
Yield: 12 servings
1/4 lb Butter
1 1/4 c Fine chopped onion; divided
3 lg Baking potatoes; peeled; in
- chunks
1/2 c Shredded cheddar cheese
1 1/2 ts Salt; divided
1/4 ts Black pepper
3 lg Eggs
1 c Sour cream
3 c A-P flour; extra for
- rolling
1 tb Baking powder
In a skillet over medium heat, melt butter and saut++
onion 5 to 7 minutes or until tender. Remove 1/4 cup of
onion and set aside. Continue to cook remaining onion 5
to 7 minutes or until golden; set aside. In a large
saucepan, boil potatoes 15 to 20 minutes or until
tender; drain and mash.
In a large bowl, combine the 1/4 cup onion, the mashed
potatoes, cheese, 1 teaspoon salt, and the pepper; mix
well and set aside.
To make the dough, in another large bowl, mix eggs and
sour cream until smooth. In a medium bowl, combine 3
cups flour, the baking powder, and remaining 1/2
teaspoon salt; mix well. Add flour mixture to egg
mixture and stir until dough comes together.
Place dough on a lightly floured surface and knead until
smooth. Divide dough in half and cover half with plastic
wrap. Lightly flour your work surface and, with a
rolling pin, roll out the dough to 1/8-inch thickness.
Using a 3" cookie cutter or drinking glass, cut out
the dough. Place 1 teaspoon potato filling in center of
each dough round. Moisten edges with water, fold the
dough over the filling and pinch edges together to seal.
Repeat with remaining dough and potato mixture.
Bring a large pot of salted water to a boil over high
heat. Add pierogies in batches and cook 4 minutes.
Remove with a slotted spoon to a paper towel-lined
platter. Over medium heat, add pierogis to skillet with
remaining onion. Cook until golden and heated through.
RECIPE FROM:
https://www.mrfood.com
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