Potato & Cheese Pierogi

Ingredients

Makes appx 40 pierogi

Dough

• 2 cups (240g) All-Purpose Flour *May need more depending on how stick dough is!

• 1/2 tsp table salt

• 1 large egg

• 5.4 oz (155g) water

• 1 Tbsp sour cream

• 1.5 tbsp Vegetable Oil

Filling

• 5 medium Russet potatoes, peeled

• 1/2 tsp salt

• 2 Tbsp sour cream, melted

• 1 oz (28 g) milk or cream

• 1/3 cup (42g) mozzarella cheese, shredded (to taste!)

To finish

• 2 tablespoons Sour Cream

• 4 tablespoons (57g) butter, cold

• one medium (156g) onion, sliced

Instructions:

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork.

2. Drain and cool 5 minutes then mash potatoes until smooth

3. Mash in 1/2 tsp salt, 2 Tbsp sour cream and cream. Mash in cheese.

4. Partially cover and set aside while rolling out the dough.

To Make Pierogi Dough:

1. In a bowl, whisk together water, sour cream, egg, oil, and salt until blended.

2. Add 1 3/4 cups flour and mix until incorporated.

3. Add the remaining flour a little at a time just until the dough no longer sticks to the sides of the bowl, or to your hands.

4. Knead by hand for 2-3 minutes until the dough is smooth and elastic. Should be smooth, supple, and not stick to your hands. If dough has tackiness, add small mounts of flour. If dough is to tough, add water and mix until you reach the desired consistency.

5. Cover with plastic wrap and let rest for 15- 30 minutes allowing the gluten to relax.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and keep covered to re-use).

3. Add 1/2 Tbsp of potato mix to the center each round. Remember: A little goes a long way!

4. Fold the 2 edges together and pinch tightly to seal ensuring no air is left around filling. To ensure a tight seal, crimp the edges with the back of a fork.

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and, if desired, add 1 Tbsp of salt or bouillon to add flavor.

2. Add fresh (or frozen) pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top.

3. If desired, heat a pan with butter or oil over medium heat, add pierogi and cook until browned on each side.

4. Serve with onions, sour cream, and dill(optional).