Prep 40 mins
Cook 15 mins
I love pierogies! Now that my dear pierogy making friend moved to Chicago I've got to make em on my own. Saw this & snabbed it from the Washington Times Food section.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 3⁄4 cup water
- 1 1⁄2 lbs baking potatoes, peeled, cut, cooked and drained
- 1 3⁄4 cups white cheddar cheese, grated
- salt, to taste
- fresh ground pepper, to taste
- 6 -8 quarts salt water, for boiling the pierogies
- water, for sealing the pierogies
- sour cream, for garnish
- Sift the flour and salt together.
- Add the egg and water and stir together until a soft dough forms.
- Place the dough on a lightly floured surface and knead until soft, smooth and elastic. Shape into a ball, cover with a cloth and allow to rest for 10 to 15 minutes.
- While the dough is resting, make the filling by placing the hot potatoes, cheese, salt and pepper in a large bowl.
- Use a potato masher to mash on until creamy.
- Allow to cool slightly.
- Bring the salted water to a boil.
- On a floured surface, roll out the dough to about 1/8 inch thick.
- Using a 2- or 3-inch cutter, cut out circles until all the dough has been used.
- Using a spoon or small scoop, place roughly a tablespoon of potato filling in the center of each of the circles.
- Fold the dough over, moisten the edges and press together to seal.
- Place the pierogies in the boiling water.
- When they float to the surface, remove and place on plates.
- Top with sour cream and serve.