Potato and Cheese Pierogi

26 Apr


For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)
salt 

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).

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One Response to “Potato and Cheese Pierogi”

  1. frugalfeeding April 26, 2012 at 4:31 pm #

    Those look so beautiful – I love them.

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