Pierogies taste a lot different when you make them! It is time to move away from the frozen boxes! I encourage you to give them a try immediately. Serve with kielbasa, sauteed onions, sour cream, and a nice salad. Make it a Polish night!
2 C flour, plus extra for rolling
1/2 t salt
1 large egg, beaten
1/2 C sour cream
1/4 C butter, softened
5 large potatoes
4 oz. white cheddar cheese, shredded
1/2 onion, diced and sauteed
1 onion, diced and sauteed
1. Mix together the flour and salt. Add the beaten egg, sour cream, and butter. Start kneading and mixing the dough for about 5 minutes. If dough is very sticky, add some extra flour. Wrap the dough in plastic and refrigerate for 30 minutes.
2.. Peel and boil potatoes. Follow your favorite mashed potato recipe. Add your white cheddar cheese. You can add more cheese if you wish. Add onions and stir. Make tablespoon sized balls to use for filling (about 25).
3. Roll the pierogi dough on a floured surface to 1/8'' thickness. Cut circles out using a cookie cutter or glass cup.
4. Place a potato ball in each circle and fold the dough over to form a semi-circle. Use water to seal the edges and press down with a fork.
5. Boil the pierogies in small batches in a large pot of water. Once they boil to the top, they are ready to be pan fried. Meanwhile, saute your diced onion in butter or olive oil to reserve as topping.
6. Heat about 1-2 tablespoons of olive oil in a separate pan. Transfer boiled pierogies into the pan until lightly crisped. Cool on a paper towel lined plate. Top with sauteed onion and sour cream. Serve with grilled kielbasa and a cooled salad.
|A picture of me after cooking some 100 pierogies for Christmas Eve dinner! Whew!|