Potato & Cheese Pierogi
Ingredients
Makes appx 40 pierogi
Dough
2 cups (240g) All-Purpose Flour
1/2 tsp table salt
1 large egg
5.4 oz (155g) warm water
1 Tbsp sour cream
1.5 tbsp Vegetable Oil
Filling
5 medium Russet potatoes, peeled
1/2 tsp salt
1 Tbsp unsalted butter, melted
1 oz (28 g) cream
1/3 cup (42g) mozzarella cheese, shredded
To finish
4 tablespoons (57g) butter, cold
one medium (156g) onion, sliced
Instructions:
How to Make Potato Cheese Filling:
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.
Drain and cool 5 minutes then mash potatoes until smooth
Mash in 1/2 tsp salt, 2 Tbsp melted butter and cream. Mash in cheese.
Partially cover and set aside while rolling out the dough.
To Make Pierogi Dough:
In a bowl, whisk together warm water, sour cream, egg, oil, and salt until blended.
Add 1 3/4 cups flour and mix until incorporated.
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.
Knead by hand for 2-3 minutes until the dough is smooth and elastic.
Cover with plastic wrap and let rest for 30 minutes.
How to Mold Pierogi:
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.
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).
Add 1/2 Tbsp of potato mix over each round.
To form pierogi:
Pull 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:
Bring a pot of water to a rolling boil and add 1 Tbsp salt. 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.
If desired, heat a pan with butter or oil over medium heat, add pierogi and cook until browned on each side.
Serve with onions, sour cream, and dill(optional).