Pierogies
Pierogi Dough
- 4c flour
- 2 eggs
- 1 tsp salt
- water
Make volcano with flour, sprinkle with salt crack eggs in hole, mix. With for, start working flour into eggs, adding water until you make a soft ball. Knead dough, until smooth and elastic. Let rest, roll out cut into circle, fill and boil.
Potato filling for Pierogi
- 2 lbs potatoes (4 large baking or 5-6 medium size)
- 3 tbl butter
- 1/4 c. milk
- 1/2 medium size onion sauteed in 1/4 c. butter until soft and golden
- 1 c. cottage cheese
- 1/2 c. shredded cheddar
- 1-2 tsp salt
Directions
Peel potatoes, boil in water until fork tender. Drain, mash, add butter and milk, keep mashing until smooth. Mix onions and cheese. Taste, add salt as needed.