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Potato / Cheddar Cheese Filled Pierogi
Ingredients:
5 cups flour
5 tablespoons of melted butter or 6 tablespoons od vegetable oil
2 tablespoons of sour cream
2 whole eggs
1 egg yolk
1-1/2 teaspoons salt
1-1/2 lukewarm water
Prep Work:
In a small bowl, beat 2 whole eggs and egg yolk, and set aside.
Melt the butter and set aside.
Mix salt and lukewarm water and set aside.
In a large mixing bowl, combine the 4 cups of flour with melted butter and sour cream, add beaten eggs and mix the ingredients with the warm water, stirring constantly so that the ingredients can mix properly.
Place dough on table and knead with remaining 1 cup of flour into smooth and soft pastry.
Divide the dough in half and cover with warm bowl or warm pot. Let the dough stand for about 15 minutes before working with it While dough rises, prepare your filling and set aside Cut the large peace of dough and on a floured surface roll it out into a thin circle, about 1/4-inch thick.
Cut the dough using a 2-1/2 or 3-inch circle cutter.
Filling:
4 cups mashed potatoes
4 to 5 cups of grated Cheddar Cheese
3 tablespoons of butter
2 medium onions, finely chopped and sautéed
Salt and freshly ground black pepper to taste
To Prepare Potato Filling:
Sauté chopped onions in butter until soft and transparent (for about 4 to 5 minutes on medium heat), do not brown the the onions. Combine onions with warm (not hot) mashed potatoes and farmers cheese. Stir in salt and freshly ground black pepper to taste. Putting them all together: Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal pierogi. In a large pot of boiling, salted water, cook the pierogi for about 5 to 6 minutes, or until they float. Remove from the water and drain. (Knobby's Acres optional extra method - pan fry them lighty in butter until golden brown) Place them in serving dish and garnish with bacon crumbs, finely chopped fresh parsley leaves or finely chopped fresh chives (if desired) and serve with sour cream.
Melt the butter and set aside.
Mix salt and lukewarm water and set aside.
In a large mixing bowl, combine the 4 cups of flour with melted butter and sour cream, add beaten eggs and mix the ingredients with the warm water, stirring constantly so that the ingredients can mix properly.
Place dough on table and knead with remaining 1 cup of flour into smooth and soft pastry.
Divide the dough in half and cover with warm bowl or warm pot. Let the dough stand for about 15 minutes before working with it While dough rises, prepare your filling and set aside Cut the large peace of dough and on a floured surface roll it out into a thin circle, about 1/4-inch thick.
Cut the dough using a 2-1/2 or 3-inch circle cutter.
Filling:
4 cups mashed potatoes
4 to 5 cups of grated Cheddar Cheese
3 tablespoons of butter
2 medium onions, finely chopped and sautéed
Salt and freshly ground black pepper to taste
To Prepare Potato Filling:
Sauté chopped onions in butter until soft and transparent (for about 4 to 5 minutes on medium heat), do not brown the the onions. Combine onions with warm (not hot) mashed potatoes and farmers cheese. Stir in salt and freshly ground black pepper to taste. Putting them all together: Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal pierogi. In a large pot of boiling, salted water, cook the pierogi for about 5 to 6 minutes, or until they float. Remove from the water and drain. (Knobby's Acres optional extra method - pan fry them lighty in butter until golden brown) Place them in serving dish and garnish with bacon crumbs, finely chopped fresh parsley leaves or finely chopped fresh chives (if desired) and serve with sour cream.
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