Lillians Potato And Cheese Pirogies
- 2 cups water
- 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon salt
- 3 cups all-purpose flour - (to 4 cups)
- 2 pounds white potatoes peeled, cooked
- until tender, and cooled
- 1/4 pound farmers cheese or cottage cheese
- 1 tablespoon vegetable oil
- Salt to taste
- Freshly-ground white pepper to taste
- 1 cup sour cream
- 1/2 cup pickled red onions
- 1 tablespoon chopped chives
In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside.
Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into 3-inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely.
Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels.
In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions.
This recipe yields ?? servings.