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Gram’s PIEROGI Recipe (Potato and Cheese)

Gram’s PIEROGI Recipe (Potato and Cheese)
By Dianne Harper Kelley on Tuesday, September 17, 2013 at 8:13pm
(This is my Great-Grandmother’s Original recipe for Pierogi that was brought over from the “old country” — I am the 4th generation to use this recipe.)

Dough:

2 cups unbleached All-Purpose Flour
1/2 tsp salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature

1) To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2) Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
3) Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
4) Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
Filling:

1 cup warm mashed potatoes
1 cup sharp cheddar cheese, shredded
6) To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
7) Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
8) At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they’re done.
To Finish and Serve:

1/4-1/2 cup butter
2 large shallots, diced OR 1 medium onion, thinly sliced
Saut? the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.
Yield: 1 to 2 dozen pierogi, depending on size
NOTE: If your filling is a bit watery due to the potatoes, just add a tablespoon of flour to help thicken it up. If the potato/cheese filling is too “watery” the dumplings will fall apart when you boil them.

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