Potato and Cheese Pierogis
Ingredients
Dough
- 5 heaping cups flour
- Salt
- 1 egg
- ½-¾ cup water
- ¾ cup milk
- 2 tablespoons melted butter
Potato-Cheese Filling
- 1½ pounds farmer's cheese
- 3-4 medium potatoes, peeled and cooked
- 8 ounces sour cream
- 1 egg
- Speck of sugar
- Pepper and salt
Instructions
- In a large bowl, mix flour and salt. Mix in the egg, water, milk, and melted butter. Adjust the liquid as needed, “enough to make dough look right.” Knead well. Meanwhile, in a medium bowl, mash cooked potatoes and mix in cheese. Stir in remaining ingredients for the filling and set aside. Divide dough in half and roll out thinly. Using a glass or pastry cutter, cut the dough into circles, each about 3-4 inches in diameter. Carefully spoon a bit of filling over a circle of dough. Fold the dough around the filling. Flute edges with your fingers.
Notes
Drop in boiling, salted water for 5 minutes. Spoon each out and drain on wire racks. To serve, drizzle the boiled pierogi with melted butter, olive oil, or brown sauce; or add another step and fry in butter. Serve with sour cream and applesauce. Na zdrowie!
