Ingredients: |
Ingredients: Dough
2 and 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 egg,beaten
4 tsp oil
3/4 cup lukewarm water
Filling
6 large potatoes, peeled and quartered
Water
Salt
1/4 cup butter
2 cups sharp cheddar cheese, grated
1/2 cup cream cheese
1/4 cup cream
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Directions: |
Directions:
Beat egg well, add salt oil and water. Add flour for a stiff dough. Roll on lightly floured surface with rolling pin to approx. 2 cm thickness. Using a large round glass or cookie cutter (dip cutter into flour prior to pressing into dough), cut out circles. You can reform and use dough, but every time you do the dough gets tougher, recommend only re-roll once.
Line baking pan with parchment paper. Using approx. 2 tbsp of filling, place filling in centre and fold dough in half to form moons, keep filling away from edges. Pinch edges to form seal with your thumb and fore finger. Place on pan. Repeat.
To eat immediately, bring large pot of water to boil, drop in pierogy and cook, pierogy is cooked once they float to the top for a of couple of minutes. Serve with fried bacon, onions, sour cream and butter.
If you are making ahead, or doubling for freezer, do not boil pierogy. Place pan of raw formed pierogy into freezer, freeze and then place in a ziploc bag . This prevents pierogy from sticking together. Do not defrost prior to cooking, place frozen pierogy into rapidly boiling water and cook until pierogy floats to top for few minutes.
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Personal
Notes: |
Personal
Notes: Mmmmm, Mom made the best growing up, this recipe is a little different then Mom's, hope she doesn't mind. Pierogy is great served with a hot bowl of Borscht.
Tip* do not salt water for cooking pierogy, makes dough tougher
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