Ingredients: |
Ingredients: Dough
3 cups all purpose flour
2 eggs
2 Tbsp. sour cream
1/4-1/2 cup warm water
Small pinch of baking powder, if you have it, it isn't necessary though.
Filling
5 pound bag of potatoes
Slice of onion
1 cup American cheese, grated or thinly sliced
1 cup cheddar, grated or thinly sliced
Salt and pepper
One stick of butter, for serving
One large onion, chopped, for serving
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Directions: |
Directions:Granny's Pierogi's
3 cups all purpose flour
2 eggs
2 Tbsp. sour cream
1/4-1/2 cup warm water
Small pinch of baking powder,if you have it, it isn't necessary though.
I use a cuisinart, but if you don't have one,
Put the flour and salt in a large bowl.
Break eggs into a cup, mix with a fork, add 1/4 cup of water to that cup and mix well, add this to the bowl of flour.Mix well, if dough is too stiff, add small amounts of water until it is a nice soft dough. Knead for a few minutes then let dough rest about 15 minutes, on a floured surface, I usually put it under an overturned bowl. When you are ready to roll out the dough, divide it in half, let one half under the bowl. Sprinkle flour on your rolling out surface and roll to about 1/8 thick, you don't want it too thick or so thin that you see through it. When you cut it, use a large glass, dipped in flour, push glass down and give it a twist or you can cut them into squares. If using squares, you can pinch them into triangles.
Fill them and pinch them very well to seal, you can also use a fork after you pinched them, just be sure that you don't puncture the pierogi with the fork.
When you are done, drop them into boiling water, add a little salt to the water.
Let them boil till they float on top, approx.5-7 min. I always taste one to make sure they are cooked properly.
Chop a large onion up and put it in a skillet with a stick of butter. Let this saute on low heat until the onions are transparent, serve with pierogis.
Fillings
Potatoes , a 5 pound bag should be enough. Peel potatoes and cook with a slice of onion until soft, drain very well. When drained but still hot , add cheese, I use American and cheddar, about a cup of each, I just keep adding it until the potatoes are a nice dark yellow color. It is easier if the cheese is grated or thin sliced. After you add the cheese, keep a lid on the pot so the heat melts the cheese. Add salt and pepper to taste. When potatoes have cooled, roll them into walnut sized balls ( depends on the size of dough that you cut ) Put potato ball on pierogi and pinch well, you may dip your fingers into water to add to the inside edge before you pinch them together. |
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