Pierogi

By mluoceanbeach

Servings: Each batch of dough makes about 12 pierogi. The potatoes should be enough for up to 12 dozen. (Much depends upon how thin you roll the dough, how much of the potatoes you eat because they taste so good, and how many "dead soldiers'' wind up floating to the top).

Ingredients

• Also needed:
• For the dough (you can double/ triple/make even more as needed)
• 2 1/2 cups of flour
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sour cream (I use reduced fat)
• 1/2 About 1/2 cup lukewarm water
• You will need additional flour to keep surfaces stick-free and additional water to "seal'' pierogi
• For the filling (to fill about 12 dozen)
• 5 pounds of potatoes, mashed
• Shredded cheddar cheese to taste (1-2 bags)
• My husband prepares mashed potatoes as he normally would for a meal, so you can do this according to your own tastes in terms of added milk, butter, salt and pepper
• Butter (1 stick)

Preparation

Step 1

You will need additional flour to keep surfaces stick-free and additional water to "seal'' pierogi
For the filling (to fill about 12 dozen)
5 pounds of potatoes, mashed
Shredded cheddar cheese to taste (1-2 bags)
My husband prepares mashed potatoes as he normally would for a meal, so you can do this according to your own tastes in terms of added milk, butter, salt and pepper
Also needed:
Butter (1 stick)