Potato & Cheese Pierogi by Babuska Pierogies - FOX19.com-Cincinnati News, Weather & Sports

 

Dough:
3 cups flour, plus more for kneading
1 cup warm water
2 tablespoons milk
2 teaspoons salt
Filling:
4 large Idaho baking potatoes
¾ cup red onion chopped
4 oz. shredded sharp cheddar cheese
2 teaspoons salt
2 teaspoons pepper
4 tablespoons salted butter
Makes 30 pierogies
Toppings:
½ cup chopped red or yellow onion
6-7 tablespoons butter

Sour Cream

 

Start by making the filling first.

Peel and chop potatoes into large pieces. Boil the potatoes until
they are tender when pricked with a fork. Do not overcook the potatoes. While the potatoes are
cooking, sauté the onion in butter until they are browned. Remove from heat and set aside.
Drain the potatoes and place in a large bowl. Add the cheese, butter, salt, pepper, and onion
mixture to the potatoes. Mix well. Allow mixture to cool before filling pierogies.
Dough can be kneaded by hand or ingredients can be kneaded with a standing mixer. To knead
by hand, combine flour and salt in large bowl, forming a well in the center. Add the water and
milk gently. Knead dough until it is smooth and elastic. This can take up to 10 minutes to get
the smooth consistency.
If using a standing mixer, place flour and salt in mixing bowl. Turn on the mixer to the second
lowest setting. Pour in the water and then the milk. Allow the dough to be needed until smooth.
Additional flour may need to be added. Let the mixer knead the dough for 5 minutes.
Fill large sauce pot with water, filling the pot half way. Place on stove and heat water to boiling.