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Pierogies Recipe
dough:
4 cups all purpose flour
1 tsp salt
1 cup plus 2Tbsp cold water
3 large egg yokes
potato filling:
4 medium potatoes peeled and cut into chunks
2 t butter
1 small onion finely chopped
1/4 to 1/2 cup grated cheddar cheese
1 t salt
Dough:
combine flour/salt in a bowl- make a well in the center and add yokes and water. Stir until dough holds together, adding water if needed. (I just throw the ingredients into my kitchen aid!). turn dough onto floured surface and knead for 2 minutes, put dough back in bowl, cover w/ plastic wrap.
Filling:
boil potatoes, Drain, mash by hand. Melt butter in saute pan, add onions and cook for 5 minutes. Add cheese/onion/salt to the potatoes and mash them in (I taste for salt, bc potatoes can vary).
Roll out dough thinly, and cut using biscuit cutter or glass (or pierogie cutter). Put filling in the center, moisten edges w/ wet fingertips and seal.
These can be IQF using a sheet pan in the freezer (when frozen transfer to freezer bag) or boiled immediately. Also very good fried in butter/onions!:o)
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