Potato Cheddar Pierogi (Cook's Country)

By zircon50

Ingredients

• FILLING:
• 1 lb russet potatoes cooked and pealed
• 4 oz sharp cheddar cheese shredded
• 2 Tablespoons butter
• salt and pepper to taste.
• DOUGH:
• 2 1/2 cups bread flour
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 large egg
• 1 large yolk
• salt

Preparation

Step 1

Whisk dry ingredients together. Get your stand mixer out and the dough hook on. Mix on Medium high for 8 minutes. Transfer to a floured bowl cover with wrap and refrigerate.

Roll dough and 1/8 inch thick. (I found it was much better to roll the dough in maybe thirds because the faster you work with the dough the better it seals) Use a 3 inch cutter and add a small spoon full to the center of each circle. Then seal shut and keep going.

Get a pot of water on with salted water and boil your pierogi and enjoy. You can freeze pierogi that might want to save for latter or you might want to boil them all freeze leftovers and fry what you want for dinner. Either way serve with some caramelized onion and a little sour cream.