Pierogi
Source of Recipe
saveur
List of Ingredients
For dough
4 T melted butter
1/2 c milk
1 egg, beaten
2 c flour
Filling:
1 boiling potato, peeled and quartered (???)
salt
2 T butter
1/2 small onion, peeled and finely chopped
1/2 c grated Velveeta
1 c grated medium sharp cheddar
1/2 c grated extra sharp cheddar
pepper
salt flour
1 T oil
4 T butter
1 medium onion, peeled and finely choppedRecipe
For the dough, mix butter, milk and egg together in a large bowl. Add 1 1/2 c flour and stir until soft but not tacky dough forms, adding any of the remaining flour if needed. Turn dough out onto a floured surface and knead until smooth, 2-3 minutes. Wrap dough in plastic wrap and refrigerate 1 hour.
For the filling: Put potato into small pot of cold salted water and bring to a boil. Reduce heat and simmer for 20 minutes or until soft. Meanwhile melt butter in a small skillet over medium heat. Add onions and cook until golden, 10-12 minutes. Transfer onions to a large mixing bowl and set aside. Drain potatoes and add to bowl with onions. Add cheeses, season to taste with salt and pepper and beat with an electric mixer on medium speed for about 2 minutes. Set filling aside.
Bring a large pot of water to boil over high heat. Divide dough in half and shape each half into a ball. Roll out each ball of dough on a lightly floured surface to about 1/8" thickness. Using a 3" round cutter or drinking glass, cut out about 9 circles. Put 1 heaping Tbl filling in center of each circle. Moisten edges, fold in half and pinch to seal. Add oil to boiling water and reduce heat to medium. Gently boil in 2 batches, stirring occasionally, about 10-15 minutes. Using slotted spoon, transfer pierogi to plate.
Melt 2 Tbl butter and add onions and cook for about 8 minutes. Spoon over pierogi.
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