Solstices grandmothers pierogies Recipe

How to make it

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• Make the Potato Filling.
• Cook the onion in 2 Tbsp butter until tender.
• Add onions and the cheese to hot cooked potatoes and mash thoroughly. (I used a ricer.)
• Spice up to taste with salt and pepper.
• Set aside. Let cool to about room temperature before using.
• Make the dough.
• Mix 2 cups flour 1 tsp salt in a deep bowl.
• Add egg, 1 Tbsp melted butter and enough water to make medium soft dough. (start with 1/4 cup)
• Knead on floured board until smooth.
• Divide dough into two parts - Cover up and let this stand for at least ten minutes.
• Roll dough thin on floured board - about 1/16th of an inch
• Cut dough into 2-1/2 inch squares. (I cut mine with a 2in round biscuit cutter)
• Place a spoonful of filling on each square - fold over to form triangle.
• Press edges together with fingers - wet one half of the edges to help the dough stick.
• Place pierogi on floured board and cover with a damp tea towel to prevent drying.
• Drop a few pierogies at a time into large quantity of rapidly boiling salted water - do not cook too many at a time. (I did about 6-8 of them at a time in a large pot)
• Stir carefully with wooden spoon to separate and prevent from sticking to bottom of pot.
• Continue to cook for 3 - 4 mins -- Pierogi is ready when it begins to float or is well puffed.
• Remove with perforated spoon to colander and drain thoroughly.
• Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter. (I sauteed them for another 2-3 minutes until they got a good, light golden crust on the outside)
• Serve with sour cream and/or sliced crisp bacon.