Potato Pierogies
1 egg
2 rounded Tbls sour cream
1 c milk
1 c water
4 1/2 -5 c all purpose flour
4 Tbls unsalted butter, melted
5 pounds baking potatoes, peeled and quartered
1/4 pound unsalted butter
2 oz. cheddar cheese, grated
4 oz. cream cheese
salt and black pepper to taste
Whisk the egg, add the sour cream, whisk until smooth. Add the milk and water, whisk until combined. Slowly add 3 cups flower and stir with a wooden spoon to combine.
Turn the dough out onto a well floured surface and work in 1 cup of flower as you knead. Continue kneading for 8-10 minutes, working in another 1/2 cup of flour. The dough should be elastic and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap, set aside while you prepare the filling
Cook potatoes in salted boiling water until fork-tender. Drain, and mash. Add melted butter and cheeses, season with salt and pepper. (at this point, sauteed onions can also be added to the filling if you want)
roll dough to 1/8 inch thickness using a 2 1/2 diameter glass for cutting. fill one side, fold over and pinch edges closed.
Drop pierogies into salted boiling water for 5 minutes , or until they float.
2 rounded Tbls sour cream
1 c milk
1 c water
4 1/2 -5 c all purpose flour
4 Tbls unsalted butter, melted
5 pounds baking potatoes, peeled and quartered
1/4 pound unsalted butter
2 oz. cheddar cheese, grated
4 oz. cream cheese
salt and black pepper to taste
Whisk the egg, add the sour cream, whisk until smooth. Add the milk and water, whisk until combined. Slowly add 3 cups flower and stir with a wooden spoon to combine.
Turn the dough out onto a well floured surface and work in 1 cup of flower as you knead. Continue kneading for 8-10 minutes, working in another 1/2 cup of flour. The dough should be elastic and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap, set aside while you prepare the filling
Cook potatoes in salted boiling water until fork-tender. Drain, and mash. Add melted butter and cheeses, season with salt and pepper. (at this point, sauteed onions can also be added to the filling if you want)
roll dough to 1/8 inch thickness using a 2 1/2 diameter glass for cutting. fill one side, fold over and pinch edges closed.
Drop pierogies into salted boiling water for 5 minutes , or until they float.
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