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Ingredients: Metric Units
Dough:
4 c. flour, sifted
1 tsp. baking powder
dash salt
3 eggs
8 oz. sour cream

Filling:
5 lb. potatoes
milk, butter to taste
3/4 lb. sharp cheddar cheese
Directions:

A great dinner fried up in onion with a little butter.
Prepare the filling:
In a large pot of boiling water, boil 5 lbs. peeled potatoes. When the potatoes are fork tender, mash them with a little milk and butter. Grate the cheese and stir it into the hot mashed potatoes. Set aside.

Prepare the dough:
Sift together flour, baking powder, and salt.

In a separate bowl, beat eggs. Add sour cream. Gradually add dry ingredients.

Roll dough out to 1/4 in. thick. Cut circles of dough: use a donut cutter, a biscuit cutter, a round cookie cutter, even a glass will do.

Form the pierogies:
Roll some of the mashed potato filling into a ball the size of a chestnut or small ping pong ball.

Place the ball of mashed potato filling on the round dough circle. Fold the circle in half. Crimp it closed with your fingers.

Let dry on a cloth or on a rack.

To prepare:
Boil pierogies in salted water, just as you would ravioli or other pasta. After boiling, you can brown them in a skillet in a little butter. Try sauteeing some onions alongside. Or deep fry and serve with hot dogs with chili sauce.

Tip:
For freezing, rub with cooking oil first, then pack in freezer bags.
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Contributed on: and modified on Wednesday July 2nd, 2008