Ingredients: |
Ingredients: Dough:
5 lb flour
2 eggs
4-6 C cold water
dribble of cooking oil
Potato Filling:
1 3# bag of yellow onions, chopped and lightly browned
1 llb box of Velveeta cheese, cubed
2 healthy C shredded Cheddar
1 lb dry cottage cheese
4 lb of potatoes, peeled, boiled and drained
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Directions: |
Directions:Filling:
After potatoes are boiled and drained, place pan on stove to steam out the excess water.
Mash potatoes.
Add the other ingredients and mash with a potato masher until fairly smooth.
Do not use electric mixer.
Dough:
Pour bag of flour onto flat surface.
Make a well in the mound.
Break the eggs into the well.
Dribble the oil around the high sides of the mound.
Using your hands, "scramble" the eggs in the well.
You want the water cold, so have some ice in it.
Pour a little water into the well.
Start combining the flour and the water/egg mixture.
Add water as needed until dough comes together.
Be gentle and do not over-mix.
Flour the surface and roll out dough until it is between 1/4 and 1/2 inch thick.
Use a plastic glass of at least 3 1/2 inch diameter around the rim to cut into circles.
Place approximately 2 Tbsp of potato filling into center of dough disc.
Fold and pinch edges, using flour to seal.
To cook, fill a large pot with water.
Add salt and some cooking oil.
Bring to a boil.
While stirring, drop piedogies into boiling water.
When they float, they are done.
Eat immediately or cool completely and freeze. |
This recipe for Piedogies is from