Title: Potato & Cheese Pierogies
Categories: Ethnic
Yield: 48 Servings
| | 1 c | Warm water 4 c SIFTED flour |
| | Egg | , beaten |
DOUGH: Form a well in flour and slowly mix in egg and water. Knead for 10
minutes. If it seems to stiff and more water. Set aside covered for 5 or 10
minutes. Filling: Boil about 6 large potatoes, drain and while still HOT
add; 3 oz. of cream cheese, about 1/4lb of cheese (any kind), she uses
sliced American cheese, salt and pepper, and chives (optional).You may have
to add a little milk or cream. Mix with electric mixer until smooth.
Sometimes she'll add fried onions and sauerkraut to the potato mixture.
After filling, place in boiling water until they float to the top or are
tender. Drain and drizzle with melted butter to keep from sticking. We eat
them with sour cream and fried onions on them. You can also fry them. They
also freeze very well.