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Lou Pember's Supreme Pierogi




Source of Recipe


Buddy Cookbook


List of Ingredients




Filling:
2 medium baking potatoes
1/2 lb. ground beef
3 cloves garlic, crushed
Celery salt
Parsley
8 oz. extra sharp cheddar cheese, shredded
Salt

Dough:
4 cups flour
2 eggs, lightly beaten
Pinch of salt
1 to 2 cups milk

Additional Ingredients:
2 onions, sliced very thinly
1/2 cup butter



Recipe



Filling:
Fill a stockpot half full of water; bring to a boil. Peel potatoes and chop into 2-inch chunks. Boil potatoes until tender. Strain. Mash in a large bowl.

Combine beef and garlic in a skillet; season liberally with celery salt and parsley. Brown over medium heat until cooked through and crumbly. Drain on paper towels.

Add beef mixture and cheese to potatoes. Mix until well combined. Season well with salt.

Dough:
On a clean surface, make a mountain with the flour. In the center of the mountain, make a dent with your fist. Pour eggs into the dent. Add salt. Mix with your hands, adding the milk slowly and mixing well after each addition. Add enough milk to form a dough that is smooth and stiff but not sticky. Knead well.

Assembly:
Roll dough as thinkly as possible. Cut into 3" circles. Spoon in 1 Tbs. of filling. Wet edges of the dough with your finger, fold over, and crimp edges to seal well.

Place pierogis in boiling salted water, 10 at a time. Boil about 5 minutes. Pierogis will float to the top when done. Do not overboil, causing peirogis to burst.

In a large skillet, heat 1 Tbs. butter and a handful of onion slices. With a slotted spoon, remove pierogis from boiling water directly into skillet. Sauté until pierogis are browned on both sides.

Repeat in batches until all pierogis are cooked.