Pierogis

I was going thru my recipe box a few days ago and ran across this recipe I developed years ago for pierogis. This is a wonderful dough to work with, it is soft and supple. Even my picky my 11 old loved them much to my surprise.

I cooked them all when I finished rolling them out. Any leftover ones can be put in a plastic bag with waxed paper between them. To fry them I used a combination of butter and oil.

 

Pierogis

Yield: about 40

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Ingredients:

1 cup sour cream
2 1/4 cups flour - may need more
1 tablespoon butter
1 tablespoon oil
2 eggs
1 teaspoon salt

Filling:
3 cups leftover mashed potatoes
1 cup cheddar cheese
salt and pepper to taste

Mix all ingredients together. (I also added 1/2 cup of chopped onions that had been cooked down)

To Fry:
1/2 stick butter
4 tablespoons oil

Directions:

In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes.

Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together.

Bring a large pan of water to a boil. Add 1 tablespooon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan.

When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides.

Serve with sour cream if desired.

Mary Ellen