Ingredients: |
Ingredients: Dough
4 cups all-purpose flour
2 tsp salt, ½ cup vegetable oil
2 large eggs
¾ cup warm water
Filling
2 med russet potatoes
2 Tbsp butter unsalted
¼ cup cottage cheese (or sour cream)
1 cup cheddar cheese grated
1 tsp salt, 1 small sweet onion
3 Tbsp unsalted butter
Dough: In bowl of stand mixer, add flour, salt, vegetable oil, egg & warm water. Use dough hook on low to mix until combined. Bring speed to med-high; mix 5-6 min until dough is smooth and springy. Transfer to oiled bowl; let rest for 30 min.
Filling: Peel & chop potatoes into large pieces; add to pot. Boil 20-25 min until potatoes are fork tender. Drain; cool 5-10 min; mash well. Add butter, cottage cheese or sour cream, cheddar cheese & salt. Once smooth, set aside.
Cut dough into two equal pieces; set one aside, keeping covered to prevent from drying out. Roll other piece out on floured surface. Using cookie cutter cut circles in dough. Add ½ Tbsp potato mixture to center of rounds; then fold over. Pinch edges together tightly to seal. Make sure to pinch dough together, you don’t want filling to burst out. Set aside finished pierogis; then repeat process with remaining dough. Add chopped onion & butter to skillet. Cook onions 20 min until onions are browned.
Bring large pot of salted water to boil over high heat. Once boiling, add pierogis in two batches; boil until they float 3 min . Remove with slotted spoon; add them to skillet with cooked onions. Cook over med-heat 2-3 min. Plate and eat while hot!
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This recipe for Perogi is from