Potato Pierogi

Submitted by enigmused

"This is "Big Martha" Kostyra's recipe for pierogi. Her daughter offers this tip: Once the dumplings are formed, place them on a linen towel sprinkled with cornmeal to keep them from getting sticky. From the Chicago Tribune."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Yields: 60 pierogies

ingredients

• 1 egg
• 2 tablespoons sour cream
• 1 cup milk
• 1 cup water
• 4 1⁄2 - 5 cups flour, plus more for dusting

• Filling

• 10 baking potatoes, peeled, quartered (about 5 pounds)
• 1 cup unsalted butter, melted
• 1⁄2 cup grated cheddar cheese
• 6 ounces cream cheese
• 2 teaspoons coarse salt
• fresh ground pepper

directions

1. 1 For the dough, whisk the egg in a medium bowl; whisk in the sour cream until smooth. Add the milk and water; whisk until combined. Slowly add about 3 1/2 cups of the flour, stirring to combine.
2. 2 Turn the dough out onto a well-floured surface; knead, working in about 1 cup of the flour, using a scraper if necessary. Continue kneading 8-10 minutes, working in about 1/2 cup of the flour, just until dough is elastic and no longer sticky. (Don't add too much flour, as this will toughen dough.) Place in a lightly floured bowl; cover with plastic wrap.
3. 3 For the filling, place potatoes in a large saucepan; cover with cold, salted water. Heat to a boil over high heat; cook until fork-tender, about 20 minutes. Drain; mash potatoes. Add half of the melted butter, the Cheddar and cream cheese; mash until well incorporated. Season with 2 teaspoons of the salt and pepper to taste.
4. 4 Roll out dough to about 1/8-inch thick on a floured surface. Cut out circles with 2 1/2-inch glass or a cookie cutter. Gather dough scraps; roll out again. Continue cutting.
5. 5 Place a clean towel on work surface. Place about 1 1/2 tablespoons of the filling in the center of each dough circle. Holding a circle in your hand, fold dough over filling; pinch the edges, forming a well-sealed crescent. Transfer pierogi to towel. Repeat until all dough circles are filled. (You may have filling left over; refrigerate for another use.).
6. 6 Heat a large stockpot of water to a boil over high heat; add pierogi in small batches. Once they float to the top of the pot, cook about 1 minute. Meanwhile, in a small saucepan, cook the remaining butter over medium-high heat until it is nut-brown in color, about 6 minutes. Pour butter onto a serving platter, leaving any burned sediment behind. Transfer pierogi from pan with a slotted spoon to the platter. Serve hot.