Recipe by Chief Teer
Yuliya was one of my exchange students from Russia and this was one of the meals she would often prepare. I thought I would share it with you guys. Yuliya's words of advice: "Don't get the dough too thin, or they'll tear in the water!"
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold water
- 2 tablespoons cold water
- 3 large egg yolks
- 4 medium potatoes, peeled and cut into small chunks
- 2 tablespoons butter, plus extra for frying
- 1 small onion, finely chopped
- 1⁄4-1⁄2 cup grated cheddar cheese, to taste
- 1⁄4 teaspoon salt
Directions See How It's Made
- To make the dough, combine the flour and salt in a large mixing bowl.
- Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
- Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
- For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
- Drain the potatoes, then mash them by hand.
- Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often.
- Add the onion, cheese, and salt to the potatoes and mash them inches.
- Bring a large pot of salted water to a boil.
- Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
- Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
- Put a heaping teaspoon of filling in the center of each circle.
- Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
- Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
- Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
- Serve hot and garnish with a little extra cheese, if you like.