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Categories:Viewed: 88 - Published at: 3 years ago
Ingredients
- FOR THE DOUGH (in a large bowl)
- 4 cups sifted all-purpose flour
- 2 beaten eggs
- 1 tablespoon vegetable oil
- 1/4 cup water
- FOR THE POTATO MIXTURE FILLING
- 8 large potatoes, peeled & cut into pieces (4-5 per potato)
- 4 -6 ounces cheddar cheese (cubed small or shredded)
- 1 small onion (diced)
- 1/4 cup butter
Method
- Saute onions with the butter in a medium sized skillet until translucent.
- Boil potatoes in a large pot of water until they are soft (about 8 minutes).
- Drain.
- Add the cubed cheese and sauteed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
- While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
- Add more flour as you knead if necessary.
- Separate dough into two pieces and cover bowl with a towel or plastic wrap.
- Allow dough to rest for 20-30 minutes.
- While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
- Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
- Set aside.
- Roll out one of the two dough pieces gently on a lightly floured board or table top.
- Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
- Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
- Repeat with second piece of dough.
- Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
- Flour your finger tips as you go along.
- Place a potato ball in the middle of each dough cut-out.
- Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
- Make sure there are no air bubbles in the pierogies.
- Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
- Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
- Pierogies will float.
- Drain pierogies and transfer to serving bowl.
- You can pour melted butter and/or extra sauteed onions over top, or serve with dollops of sour cream on top of each pierogi.