These are delicious fried and served with sour cream. These are also good filled
with fresh blueberries mixed with sugar for a super dessert.
- 5 cups flour
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup (1 stick) butter softened
- 3/4 to 1 1/4 cups water
- 2 to 3 medium onions chopped
- 1/2 to 1 cup (1 to
2 sticks) butter
- 6 medium potatoes, peeled, boiled and mashed or put through
- 1 (8 ounce) package farmers cheese
- Salt and pepper to taste
- Mix the flour and salt in a food processor. Add the eggs, butter and water
(starting with 3/4 cups if the dough is dry, adding 1 tablespoon at a time
until the dough is smooth and elastic, adding up to an additional 3/4 cups if
needed) pulsing until kneaded by machine and a ball is formed, or you can use
a mixer to do this process.
- Remove dough from bowl and let sit in a warm place for about 15 to 30 minutes.
- Melt butter in a large fry pan and add onions. Sauté until onions are lightly
browned; set aside.
- Combine potatoes, cheese, salt, pepper and as much of the sautéed onions
as you like, reserving the rest to toss with cooked pierogi. Taste for seasoning.
- Divide dough into 3 to 4 equal portions. On a lightly floured surface, roll
one portion of dough out to about 1/8-inch thickness. Cut a 3-inch round circle
with biscuit cutter. Place one tablespoon of filling on one side of each round.
Using your finger, moisten one side of dough with some water. Pick up the circle
and fold dough over filling and pinch edges together to firmly seal the filling
(this is critical - if you don't pinch the dough together tightly, you will
have gaps and when you boil the pierogi, the filling will come out).
- Place the filled pierogi onto a lightly floured baking pan; cover until
you finish with remaining dough and filling.
- In a large wide pot, fill with water and bring to a boil over medium to
high heat, when water is at a rolling boil, drop 5 to 6 pierogi and cook while
stirring gently with a wooden spoon until they float to the top of pot. Cook
a couple minutes longer.
- Remove with a slotted spoon, toss with reserved sautéed onions, if
desired, and place in a warmed deep glass bowl.
- Serve warm with some sour cream on the side.
From the kitchen of Linda Ann Jolly.
Recipe is from the Family Recipes Collection of Linda Jolly and Lisa Stephens.