Pat's Potato Pierogis "Elegante"
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
63
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt1
Egg1 cup
Milk (lukewarm)1 cup
Shredded Sharp Cheddar1 tsp
Black Pepper1 large
Onion (roughly chopped)Directions:
1
In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk
2
With your hands mix together until dough forms a ball
3
Turn out on a floured board and knead until smooth
4
You may add a little more flour to make the dough pliable
5
Divide dough into fourths
6
Put the pieces under a damp cloth, so it won't dry out
7
Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass
8
Put pierogi rounds under damp cloth while cutting the rest
9
Filling: This may be made ahead of time! Mash hot potatoes
10
Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper
11
You may add a little milk if too dense
12
The consistency should be a little thicker than mashed potatoes
13
Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle
14
Fold over to form a half circle
15
Seal edges by pinching together with your fingers
16
I then take a fork and press all along the edges
17
Repeat with remaining dough filling
18
Cooking pierogis: Fill a large pot half full with water and bring to a boil
19
Drop 5 or 6 pierogis in at a time
20
When they float to the top, cook for 1 minute
21
Place in a colander to drain
22
They will stick to paper towels
23
Repeat with remaining pierogis
24
Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl
25
Place pierogis in pan and cook for 2 mintues on each side
26
You may have to add more butter for frying
27
Remove and place in a covered casserole dish
28
When all pierogis are prepared, pour sauteed onion over the top
29
Serve with sour cream or applesauce