MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Pierogi
Categories: Pastry, Potatoes, Cheese, Vegetables
Yield: 6 Dozen
5 c A-P flour
1 ts Salt
1 c Water
3 lg Eggs; room temperature
1/2 c Butter; softened
MMMMM--------------------------FILLING-------------------------------
4 md Potatoes; peeled, diced
2 md Onions; chopped
2 tb Butter
5 oz Cream cheese; softened
1/2 ts Salt
1/2 ts Pepper
MMMMM--------------ADDITIONAL INGREDIENTS (to serve)-----------------
1/4 c Onion; chopped
1 tb Butter
Fresh parsley; minced
In a food processor, combine flour and salt; cover and pulse to
blend. Add water, eggs, and butter; cover and pulse until dough
forms a ball, adding an additional 1 to 2 tb water or flour if
needed. Let rest, covered, 15 to 30 minutes.
Place potatoes in a large saucepan and cover with water. Bring to
a boil over high heat. Reduce heat; cover and simmer until tender,
10 to 15 minutes. Meanwhile, in a large skillet over medium-high
heat, saute onions in butter until tender.
Drain potatoes. Over very low heat, stir potatoes until steam has
evaporated, 1 to 2 minutes. Press through a potato ricer or
strainer into a large bowl. Stir in cream cheese, salt, pepper, and
onion mixture.
Divide dough into 4 parts. On a lightly floured surface, roll
1 portion of dough to 1/8" thickness; cut with a floured 3" biscuit
cutter. Place 2 ts filling in center of each circle. Moisten edges
with water; fold in half and press edges to seal. Repeat with
remaining dough and filling.
Fill a Dutch oven half full with water. Bring to a boil over high
heat; add pierogi in batches. Reduce heat to a gentle simmer; cook
until pierogi float to the top and are tender, 1 to 2 minutes.
Remove with a slotted spoon. In a large skillet, saute 4 pierogi
and onion in butter until pierogi are lightly browned and heated
through; sprinkle with parsley. Repeat with remaining pierogi.
Recipe by Diane Gawrys, Manchester, Tennessee
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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