Potato and Cheese Pierogi

By Wollygator

Ingredients

• For the Dough:
• 2 cups flour
• 1 teaspoon salt
• 1 egg
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1-2 tablespoons milk
• For the Filling:
• 2 cups fresh mashed potatoes
• 1 ounce cream cheese
• 2 ounces mild cheddar cheese
• 1/2 ounce sharp cheddar cheese, if desired

Preparation

Step 1

For the dough: Blend together salt and flour in a medium bowl. Make a well in the center and set aside.

Beat egg, water, oil and milk together. Pour into flour well and stir with a wooden spoon or spatula. When it begins to come together, knead lightly with your hands and make a ball. Dough should be slightly soft, with some give.

Wrap in plastic and refrigerate until filling is made or overnight.


For the filling: Mix all ingredients together; taste and add more salt if necessary. Form into one-inch balls using a tablespoon or a No. 60 scoop, and place on a tray.

Cover tray with plastic and refrigerate until dough is rolled and cut or overnight.

To make pierogi: Working with about a third to half the dough at a time, roll dough about an eighth-inch thick on a floured surface and cut into desired size rounds (3-inch circles work well).

Place a potato ball on a round. Pick up round and, using the index finger of one hand, lightly press the ball into an oval, encircling the filling. Fold the bottom of the circle to the top and, using your thumb and forefinger, crimp the edges together to form a tight seal. Place on a tray lined with a linen towel and dust with flour.

While forming the pierogi, bring a large pot of salted water to a boil and reduce to a slow boil/quick simmer.

Using a slotted spoon, place pierogi in the water about six or so at a time, depending on the size of your pot. Gently stir to keep them from sticking to the bottom.

Allow them to cook slowly until they come to the surface, about two minutes. Remove from water and drain well. Place on a tray or plate to cool completely.

At this point, pierogi can be bagged and refrigerated or frozen for future use. To serve, reheat or sauté in butter and onions.

Makes about 30 pierogi.