Subj : Potato Cheese Pierogies
To   : All
From : Ben Collver
Date : Sun Feb 16 2025 08:08:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potato Cheese Pierogies
 Categories: Polish, Vegetarian
      Yield: 4 Servings

  3 1/2 qt Water
      2 c  Potatoes; unpeeledm chopped
      1 c  Farmer cheese
    3/4 c  Sharp cheddar cheese; grated
      1 tb Lemon juice
      1 ts Dijon mutard
      1 ts Dried dill
      1 ds Black pepper
  1 1/2 c  Unbleached white flour
    1/2 ts Salt
    1/8 ts Nutmeg
      4 tb Butter
      2    Eggs; beaten
           Butter
      1 c  Sour cream
           Paprika

  Pierogies are a small turnover that can be baked or boiled like a
  dumpling. We have always baked our pierogies at the cafe. Then I ate
  at a Polish restaurant in Montreal and ordered pierogies. They boiled
  theirs, using a dumpling type of dough, and smothered them in butter
  and dollops of sour cream when they were served. They were delicious.

  So I went home and experimented, trying to duplicate what I had
  eaten. Here is a wonderful, if not exact, replica.

  Bring 2 cups water to a boil in a saucepan, add potatoes, and cook
  until tender. Drain and mash well in a medium-sized bowl. Add the
  farmer and cheddar cheeses, lemon juice, mustard, dill weed, and
  pepper. Mix well and set aside.

  Combine the flour, salt, and nutmeg in a mixing bowl. Or, if you have
  a food processor, use the chopping blade attachment and add the flour
  to the bowl. Cut the butter into the flour mixture until well
  blended. Add eggs and knead until smooth. This can all be done with
  the food processor or by hand. Dough should be smooth, moist, and
  elastic. Divide dough evenly into 16 balls.

  Bring 3 qt water to boil in a 4 qt pot over medium heat. Set a lid on
  the pot and the water will boil more quickly.

  Roll out each piece of dough into a 4-1/2" diameter circle. It
  doesn't have to be perfectly round. Put approximately 1-1/2 tb
  filling into 1/2 the circle, leaving a 1/4" border to the edge of the
  dough. Now fold the half circle with no filling over the half with
  filling. Dip a fork in water and press down the edges of the circle
  to seal it. Repeat this process until all your circles have been
  rolled out and the filling is all used up.

  Place 3 to 4 pierogis into the boiling water, whatever fits in the pot
  comfortably. When they rise to the top they should then boil 5
  minutes. Remove with a slotted spoopn when done. Repeat until all the
  pierogies are cooked. Serve with pats of butter over the pierogies
  and garnish with dollops of sour crea and a generous sprinkle of
  paprika.

  If you don't plan to eat all the pierogies at once, freeze the
  uncooked extras for another meal. They can go from their frozen state
  into boiling water. Just increase the cooking time in the boiling
  water by 3 minutes.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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