Pierogis Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
4 lbs. potatoes, cut in half, peeled
1 medium white onion, quartered
Boil with salt until soft, drain
2 ½ lbs shredded cheese (Velveeta, Cheddar, etc, to taste)
1 stick butter
Add butter and some cheese to onion and potatoes
Whip with mixer, add rest of cheese slowly until blended.
Let potato/onion/butter/cheese filling cool
Dough:
2 cups all purpose white flour
2 large/medium eggs
Blend in food processor with sprinkle of salt
Add water for consistency (about 1/3 cup)
Process until a sticky lump
Remove from processor. Roll in flour on counter. Knead in the rolled flour. Keep Kneading and rolling in flour until barely sticky.
Wrap in saran wrap. Let sit in fridge for 30 to 60 minutes
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Directions: |
Directions:Assembly:
Flour the counter. Roll chunks of dough in pasta roller, flouring periodically so that it’s not sticky. Roll twice on each setting: 7, 5, 3
Take the rolled strips of pasta and cut out circles using a glass.
Stuff about 1 tablespoon of filling into pasta disk and fold over, pinching the edges of the dough together to seal.
Flour lightly, so they don’t stick, and allow them to dry lightly.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Cooking:
Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside. |
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Number Of
Servings: |
Number Of
Servings:Makes 60-100 pierogies |
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