Pierogis with Mashed Potato Filling
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Cook time: 
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Serves: 40 pieces
 
Pierogies stuffed with mashed potatoes and cheese.
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
  • 1/2 cup of chopped onions
  • 1 cup cheddar cheese
  • salt and pepper to taste
  • To Fry
  • 1/2 stick butter
  • 4 tablespoons oil
Instructions
  1. 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.
  2. Make the filling. Saute the onions in a teaspoon of butter. Add to the mashed potatoes with the cheese, salt and pepper.
  3. 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.
  4. Bring a large pan of water to a boil. Add 1 tablespoon 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.
  5. When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides.
  6. Serve with sour cream if desired.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2012/03/14/pierogis/