Wednesday, March 12, 2014
Cheddar Pierogi
INGREDIENTS
For dough
- 3 cups all-purpose flour
- 1 cup water
- 1 large egg
- 2 teaspoons olive oil
- 1 teaspoon salt
For potato filling
- 1½ pound russet (baking) potatoes, peeled and diced
- 2 cups coarsely grated sharp Cheddar
- 1 cup sour cream
- 2 tablespoons shredded, raw onion
- 1 tablespoon mustard
- salt and pepper to taste
INSTRUCTIONS
To prepare the dough:
(If using a Kitchenaid or other blender)
- Combine dough ingredients and mix until flour is wet. Then use your dough hook to knead for two minutes, until the ball of dough is formed.
(If mixing by hand)
- Mix flours together and add the other ingredients to a well in the center. Begin by stirring in the center, mixing the eggs with the other ingredients to break them up, and slowly adding the flour. Knead until a smooth elastic dough is formed. Allow it to sit, covered, while you make the filling.
To prepare the filling
- Peel, dice and boil your potatoes until fork tender. Remove from heat.
- Blend together potato and the remaining filling ingredients.
To make the pierogies
- When ready to use, roll your dough out on a floured surface. Use a cookie cutter or cup to cut circles in the dough. Place a spoonful of filling in each circle. Fold one edge over the other to form a crescent shape. Pinch ends together with a fork to form a seal. Be sure that the edges are completely sealed; otherwise your filling will leak as your boiling the pierogies and it’ll get messy.
- Alternatively, you can use a pierogi press (like in the pictures), making it a hundred times easier.
- Put a pot of water on the stove with a pinch of salt. Drop your pierogies into the boiling water for a few minutes to cook them. They will float to the surface when they are ready.
- Scoop them out and allow them to sit in a colander to get the excess water off.
- I recommend browning them in melted butter to give them a crisp texture and a nice rich color.
- You can freeze them by lining them up on a cookie sheet and putting them in the freezer. After they harden, separate and freeze them in portion sized bags
# posted by Chelsea @ 11:36 AM 
