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LOCATION: Recipes >> Polish >> Pierogi 28

Print this Recipe    Pierogi 28

Pirogies
Yield: 24 servings

2 large potatoes
1 onion, whole
1/4 tsp butter
1 small onion, finely chopped
1/2 cup Cheddar cheese, grated
pepper to taste

1 cup flour
1 egg yolk
dash of salt
1/4 cup boiling water
1/2 tsp salt
1 Tbsp oil

Boil potatoes and whole onion until potatoes are fully cooked.
Drain potatoes, discard onion and mash. Saute chopped onion in
butter until tender, but not browned. Combine mashed potatoes,
cheese and onion and mix well. Allow to cool before filling.

Combine ingredients, except for oil and 1/2 tsp salt, and mix
together until mixture forms a ball. Cover and let stand at room
temperature for 30 minutes. Roll dough to about 1/8-in thick.
Cut in circles approx. 3 in. in diameter. Place filling on half
the circle, fold over and press edges together well, slightly
dampening the edges with water to help make a seal if necessary.
Fill a large saucepan 3/4 full with water, add the oil and salt
and bring to a boil. With the water boiling, cook pirogies uncovered
for about 5 minutes until they rise to the surface of the water,
stirring occasionally with a wooden spoon to keep from sticking.
Remove with slotted spoon. To finish, saute in a frying pan with
butter and chopped green onions for 2 minutes. Garnish with sour
cream and a dash of paprika.

Serves 2 dozen.

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