Grandma Martichis' Pierogi

Submitted by Chef #892930

"My grandma gave me this recipe, which was given to her by her Polish mother. Some of the ingredients, however, aren't necessarily "authentic" Polish ingredients, but the pierogi (pronounced pee-raw-gee) still taste fantastic! These pierogi are great hot or cold - the ultimate comfort food. Enjoy!"

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Yields: 24 pierogi
• Serves: 8-12

ingredients

• Filling

• 5 lbs idaho potatoes
• 1 1⁄2 lbs sharp cheddar cheese, shredded
• 1⁄2 lb Velveeta cheese, thinly sliced
• 1 medium sweet onion, diced
• Lawry's Seasoned Salt
• pepper
• 1⁄4 lb butter

• Dough

• 2 1⁄4 cups pre-sifted flour
• 3 medium eggs, beaten (NOT large)
• 2 tablespoons sour cream
• 2 tablespoons butter
• tad milk

directions

1. Make the filling several hours or the day before and chill. This makes the filling firm and easier to handle when you go to fill the dough.
2. For the filling:.
3. Peel, cut, and boil potatoes in a large pot.
4. Simmer onions in the butter until soft and cover while simmering, but DO NOT BROWN.
5. When potatoes are done, place cheeses and onions over potatoes. Cover and let sit until cheeses are melted.
6. Add seasonings and mix with a mixer on high speed. The filling should be thick and pasty, but not lumpy. Chill.
7. For the dough:.
8. Blend all ingredients except flour with a fork. Add flour and mix well. Dough should be a little sticky.
9. Knead dough until springy, about 5-10 minutes. Roll into a thick oblong and cut in half. Shape each half into a flat, thick round and cover with a very damp cloth. Allow the dough to rest for 1 hour.
10. Put a large pot of water on to boil.
11. Roll out one round into a large circle 1/4" thick. Be careful not to let the edges or the middle get too thin and tear. Using a large can (about the size of your hand), cut out as many circles as you can. You should be able to get at least 12 circles.
12. Remove leftover dough and use in another recipe, such as Chicken and Dumplings. Just roll out the dough and cut into strips for the Dumplings.
13. To fill the circles, hold a circle in the palm of your hand and dab water around the edge of half the circle. This will seal the pierog when you close it. Fill with 1 heaping teaspoon of potato mixture and flatten slightly. Fold the circle over and pinch edges to seal. Flute the edges.
14. Place the pierogi in the boiling water and cook until they float to the top, 5-10 minutes.
15. If you'd like, you can eat the pierogi as is after they've boiled, but they are also good fried in a skillet with butter and a diced onion after boiling. Just fry long enough to lightly brown each side (but don't tell my grandma!).