Potato Pierogies

By taniaf

Ingredients

• Dough:
• 1 egg, beaten
• 2 tbsp sour cream
• 1 cup milk
• 1 cup water
• 5 cups flour
• flour for dusting
• Filling:
• 5 lbs peeled and quartered potatoes.
• salt and pepper
• 8 oz cream cheese, room temp
• 4 tbsp butter, melted

Details

Servings 5

Preparation

Step 1

Make dough:
whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
Turn out dough into a floured surface (will be sticky). Using bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky (8-10 mins).
Cover with inverted bowl, let rest for one hour.
Meanwhile, make the filling:
Place 5 lbs peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil, cook until tender 8-9 minutes. Drain and pass thru a ricer. Stir in cream cheese, melted butter, salt and pepper. Use 1 tbsp filling in each.
Divide dough into 4 equal pieces. Line a rimmed baking sheet with parchment paper and dust with flour to prevent sticking. Roll out 1 piece of dough onto a floured surface into 1/8 inch thick. Keep other pieces covered.
Cut out 3 inch circles. Cover with plastic to prevent drying out. Repeat with rest of dough.
Fill pierogies: place filling in center of each circle. Bring a large pot of salted water to a boil.
Hold 1 circle in your hand, fold dough over filling, pinch edges to seal.
Transfer to lined baking sheet, cover with plastic. Repeat with rest of dough circles. In batches, transfer pierogies to boiling water. They will sink to bottom and then float. Cook 2 more minutes. To serve: coat a platter in melted butter. Transfer pierogies to platter with a slotted spoon. Drizzle with more melted butter.
To reheat: melt butter in a saute pan, add pieroges, and saute for a few minutes on each side, adding more butter as needed.