Bubka's Homemade Pierogies

These are delicious and freeze beautifully for up to three months. I got this recipe from my husbands grandmother who was born in Poland. Great as a side dish or as a comfort food snack - esp. on a cold day.

• Ready In: 2 hrs
• Serves: 16
• Yields: 4 Dozen

Ingredients

• Dough

• 2  cups flour
• 1  cup milk
• 1  egg
• 1⁄2 cup sour cream

• Filling

• 2 1⁄2 lbs russet potatoes
• 1  lb cheddar cheese, Shredded
• 1  lb onion, Diced

Directions

1. Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese.
2. Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth.
3. Mix flour, milk, eggs and sour cream together in separate mixing bowl until you get a smooth textured dough.
4. Roll out the dough to about 1/8" thickness. Flour the board lightly as you roll so dough does not stick.
5. Cut the dough into 2" circles. Place a 1" ball of potato filling in center of circle.
6. Squeeze the edges of each circle to form a half circle pierogi. Place pierogies in boiling water for about 3 minutes until they float to the top.
7. Transfer boiled pierogies to cold water. Dry on towel. Brush with melted butter.
8. To serve fresh, sautee until lightly browned on both sides - about 2 minutes per side. Serve with sauteed onions and sour cream.
9. To Freeze: Place on a wax paper lined cookie sheet and set in freezer. Once frozen, place in plastic bag. Label with date and contents. Freeze for up to 3 months.