Pierogies
Read my review of this recipe.
Ingredients:
Dough:
- 3 ounces cream cheese, cold
- 4 tablespoons cold butter, cubed
- 4 cups flour
- 1/2 teaspoon salt
- 2 beaten eggs
- 1 cup milk
Filling:
- 1 pound potatoes, peeled and cooked
- 15 ounces large curd cottage cheese
- 1/2 to 3/4 cup grated Parmesan cheese
- 2 egg yolks
- Salt and pepper, to taste
Directions:
Filling: Mash the potatoes with a fork or potato masher until it resembles the constancy of the cottage cheese. Add the cottage cheese to a large bowl. Add an equal amount of the mashed potatoes. Add Parmesan cheese, egg yolks, salt and pepper. Mix to combine. Store in the refrigerator until ready to use.
Dough: Combine the cream cheese, butter, and flour is a large bowl. Work the cream cheese and butter into the flour with your fingers until it resembles fine crumbs. Mix together the egg and milk, and then pour the mixture into the crumb mixture. Stir together until combined and allow to chill in the refrigerator for 20 minutes. After chilled, roll out on a heavily floured surface as thick or thin as desired. Cut out circles with a sandwich cutter or an inverted cup. Fill circles with 1 teaspoon of the filling, fold over into a half circles, and carefully seal the edges. Place onto floured baking sheets.
If cooking immediately, bring a large pot of water to a gentle simmer and drop pierogies into water. Simmer gently for about 5 minutes. Remove pierogies with a slotted spoon. Pierogies can be served as is, or fried gently in butter and onions
If freezing, place baking sheet in freezer for about an hour, until pierogies are hard. They can then be removed from the baking sheet and placed in a freezer bag. To cook, follow cooking method above with frozen pierogies, except increase cooking time to 10 minutes.
Enough filling for about 50 pierogies, may need more dough if you like a thicker pierogi.
Nutrition:
Substitutions:
I like a thicker dough, so I usually need a 1 1/2 batches of dough for the filling. I also find it easier to divide the dough in half before rolling it out. Dough can be re-rolled after cutting pierogies out. Small curd cottage cheese can also be used.
Recipe courtesy of Sharon Gibbons.