Recipe

Anita's Polish Pierogies Recipe

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Ingredients

5 lbs potatoes .
shredded sharp cheddar cheese .
1 tsp butter .
1 tsp salt .
4 c all-purpose flour .
1 1/2 c warm water .
FILLING

Directions

Step #1 METHOD:.
Step #2 Put flour, butter & salt into into the food processor/blender, put lid on & turn on the machine.
Step #3 Pour the water through the feeder spout in a stream.
Step #4 Let blades rotate until the mixture turns into a ball of dough.
Step #5 Let this sit out for a while as it makes the dough easier to work with.
Step #6 FILLING METHOD:.
Step #7 Cook the potatoes, mash, add the cheese & mix well until cheese has melted into the potatoes.
Step #8 Let them cool a little before filling the pierogies as this will make them easier to handle.
Step #9 Next roll out your peirogie dough with a rolling pin.
Step #10 Use a glass or round cookie cutter to make your circles.
Step #11 It might be a good idea to dip whatever you use into flour to prevent it from sticking.
Step #12 Place filling on the circle, don't over fill & seal the edges well.
Step #13 If this leaks you lose your filling in the water.
Step #14 Place the made peirogies on a floured surface & don't let the peirogies touch, they will stick together.
Step #15 Drop the peirogies into the pot of boiling water & cook for 5-8 mins or until they rise to the surface of the water.
Step #16 This means they are cooked.
Step #17 Boil about 6-10 at a time as this won't cool your boiling water down too much.
Step #18 Melt some butter & put in the bottom of an oven safe dish.
Step #19 I use a 9x13 ceramic dish.
Step #20 I layer the pierogies with fried onions & turkey bacon.
Step #21 You can use regular bacon.
Step #22 **THE ONION AND BACON CAN BE FRIED UP AHEAD OF TIME.
Step #23 I USE A WHOLE ONION AND 8 PIECES OF BACON CUT UP SMALL.
Step #24 Bon Appetit.
Enjoy the Anita's Polish Pierogies recipe

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