Pierogis

Simply Basic Recipe

• Ready In: 50 mins
• Serves: 6
• Yields: 5 pounds

Ingredients

• Filling

• 5  lbs potatoes (I like Yukon Gold)
• 1  lb  cooper sharp cheese
• 1⁄2  brick of cracker barrel sharp cheddar cheese
• 1⁄4 lb  of monterey jack brick cheese

• Dough

• 6 1⁄2 cups flour
• 16  ounces sour cream
• 1  tablespoon salt
• 2  eggs

Directions

1. Cut up cheese and put about half of it in the bowl to the stand mixer.
2. Boil potatoes until soft – drain and put in the mixer bowl.
3. Mash with the cheese…keep adding cheese until the potatoes are very thick.
4. and to the taste you like.
5. I make the potato mixture the night before because they need to be cool/cold before preparing.
6. For the Dough.
7. Roll dough until about as thin as a sandwich wrap.  .
8. Cut into a circle using a  large juice glass.  .
9. Add a spoonful of potatoes to the center, fold over and pinch ends….be careful to not get potatoes in the ends you are pinching or they will “blow-out” in the water.
10. Once you get 8 ready, add to a large pot of boiling water and boil 5 minutes.
11. Carefully lift out with a plastic slotted spoon.  .
12. Cool on cookie sheet. .
13.  I bag them 8 at a time and they can be frozen for at least 6 months.  .
14. When you reheat, you can place the frozen pierogis on a bed of butter and onions in a frying pan, cover and cook on low for 20-25 minutes.