- 2 1/2 cups flour
- 3 eggs at room temperature
- 1 tsp salt
- 1 shot glass water
- 1 shot glass oil
- 3 lbs potatoes - cubed and boiled
- 1 10 oz pkg white/hellow shredded cheese
Put eggs in a large mixing bowl. Add oil, salt and water. slowly start blending in flour with dough tool to form a large ball. Slice in sections and place in pasta machine. take long strip and cut into smaller squares. place 1/2 tsp pierogi filling in center and fold. Seal with fingers. with ford, seal edges tightly.
Filling: Cook and drain potatoes. add cheese immediately and beat with a portable mixer. when the potatoes are boiling, add salt to water.