Recipe

Solstices Grandmothers Pierogies Recipe

	Galadriel07 / All my dishes 9 months, 1 week ago This is a recipe given to me by Solstice's grandmother. It is a side dish but could be used as a main course as well. Prep:240m Cook:5m Servings:6	Galadriel07
	potato pasta onion cheese

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Fans

bluewatera

midgelet

dragonwing

Ingredients

Ingredients:

Potato Filling --

* 1 c grated cheddar cheese

* salt and pepper

* 4-6 medium potatoes

* 1 tbsp finely diced onions

* 2 tbsp butter

Dough --

* 2 cups flour

* 1 tsp salt

* 1 egg

* 1 tbsp butter, melted

* 1/2 cup water

Directions

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.

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