The pierogi is a delightful pasta dish full of quality potatoes with cheese or onions or combinations. Dumplings are also sometimes filled with mushrooms, cabbage and vegetables. The legacy of the Polish pierogle is authentic, but the concept of a wrapper dough to meat or cheese filled almost is universal. His cousin is the Jewish Kreplach. Both pies and Kreplach can be boiled, fried, sautéed or even put in soups.
Ingredients:
- 2 cupsAll-purpose flour
- 1 cup sour cream
- ¼ teaspoon salt
Filling:
4 potatoes (up to 5) cut into pieces ¼ cup unsalted butter (2.1 sticks) ½ cup shredded cheddar cheese - salt to taste - Pepper to: - 1 medium onion - cut into thin slices taste
Directions:
With a food processor or by hand, sour cream, flour and salt together. Knead dough smooth and not sticky. Let it rest. For the filling: Boil the potatoesuntil they can be soft and drain. Mash until smooth. Sauté onion in margarine until soft. Add warm potatoes to onion / margarine mixture. Season with salt and pepper and shredded cheddar cheese or if you prefer, processed sliced cheese.
To shape: Divide the dough about ¼ inch thick on floured board very easily. Cut 2-inch circles from the dough. Add a large spoonful of potato starch / cheese / onion mixture on one half of the circle. Folding and crimping edgesgood.
To cook: Boil about 2 liters of salt water. Toss in about 12 perogies and cook until they let go at the top of the water only a few minutes. Drain and cook for the rest of the perogies. An excellent way to get the perogies after cooking is to roast until they are golden brown prepared with onions. Serve with sour cream. Yield: 30 perogies
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