Potato Pierogi

Pierogis are a great kid recipe to make. It teaches them a lot of skills and it's something they enjoy eating.

Plus it's way better to make your own pierogis than to buy them from the store - a huge money savings right here. I made these Pierogis a few days ago and with a side salad we really enjoyed our dinner that day.

Maryjane

Pierogi dough 
* 1 1/2 cups all-purpose flour
* 1/2 cup cake flour

* 1 teaspoon salt 
* 2 large eggs 
* 1/3 cup water

Filling
* 3 large baking potatoes, peeled and cut into chunks (about 4 cups) 
* 2 tablespoons butter 
* 1 cup finely chopped onion 
* 1/4 cup sour cream 
* 1 cup grated sharp Cheddar cheese 
* 3 to 5 tablespoons milk 
* Salt and pepper to taste

Combine the flours and salt in a mixing bowl and make a well in the center. Add the eggs and water.
Using a fork or whisk, mix just the liquids.
Now with a spoon stir the flour into the liquid from the sides of the bowl.

When you have made a dough, knead it for 7-8 minutes on lightly floured surface with lightly floured hands.
Put the dough aside in a bowl covered with plastic wrap while you prepare the filling.

Put the potatoes in a pan with just enough water to cover them.
Heat to a boil. Cook 10 minutes until the potatoes are fork tender.

Meanwhile melt butter in a sautée pan and add the onion, stirring until it's a light golden brown.

Drain the potatoes and transfer them to a large bowl. 
Add the onion, sour cream, Cheddar cheese, 3 tbsp milk and about ¼ tsp salt.
Mash adding salt and pepper to taste. If mixture is a little dry, add more milk.

Roll dough out very thinly on a lightly floured surface. Cut with 3-inch circle cookie cutter.
Place 1 tablespoon of potato filling in center of dough cut-outs.
Moisten half the edges with a finger dipped in water and fold the moistened end over onto the dry end to seal.
Press the edges firmly together.

Bring a pot of water to a boil and place pierogis into the boiling water.
Let them boil for 7 minutes. Serve with sour cream.

 Maryjane Angelo