Potato Pierogis "Elegante"
Recipe courtesy Pat Edgcomb
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, room temperature
1/2 teaspoon butter, softened
1/2 cup lukewarm milk
4 to 5 medium potatoes, peeled, boiled in water until fork tender
2 teaspoons butter
1 cup shredded sharp Cheddar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely diced
Additional ingredients for frying:
1 large onion, roughly chopped
1 stick butter, plus extra for frying
In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk.
With your hands mix together until dough forms a ball. Turn out on a floured
board and knead until smooth. You may add a little more flour to make the dough
pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it
won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a
3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while
cutting the rest.
Filling: This may be made ahead of time! Mash hot potatoes.
Saute onion in the butter and add this to the hot mashed potatoes along with the
cheddar cheese, salt and pepper. You may add a little milk if too dense. The
consistency should be a little thicker than mashed potatoes.
Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in
the center of the dough circle. Fold over to form a half circle. Seal edges by
pinching together with your fingers. I then take a fork and press all along the
edges. Repeat with remaining dough filling.
Cooking pierogis: Fill a large pot half full with water and bring to a boil.
Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1
minute. Place in a colander to drain. They will stick to paper towels. Repeat
with remaining pierogis.
Frying pierogis: In a large frying pan saute onion in butter and remove onion to
a separate bowl. Place pierogis in pan and cook for 2 minutes on each side. You
may have to add more butter for frying. Remove and place in a covered casserole
dish. When all pierogis are prepared, pour sauteed onion over the top. Serve
with sour cream or applesauce.