We are getting an authentic taste of Poland.
Here’s the recipe:
POTATO AND CHEDDAR CHEESE PIEROGIES
4 cups of flour (extra for the board)
1/2 cup sour cream
1 teaspoon salt
2 tablespoons of canola oil
1 cup warm water (add additional if needed)
Mix all ingredients together in a mixer until the dough ball cleans the sides of the bowl. Wrap dough in plastic, and let rest about 20 mins.
4-5 med Idaho potatoes
1 1/2 cups of mild cheddar cheese
Sauteed onion (optional)
1 cup or less of sour cream
Velveeta cheese to taste
Salt and pepper to taste
Peel potatoes, place in a large sauce pan. Add water just to cover. Bring to a boil. Cook until fork tender. Drain
Place potatoes in a large bowl. While hot add all the above ingredients. Mix well until well blended. No lumps. At this point you can use a hand mixer. Set aside to cool.
Divide the dough in half. On a floured surface roll dough until about 1/8 in. thick. If the dough is sticky use more flour. Use a 3 inch biscuit cutter and cut about 10 to 12 circles. Spoon the filling in the prepared circles. About a tablespoon each. Wet the edges of the circles and fold together. Repeat until all the filling is gone.
Place the pierogie’s on a floured tray.
Bring a large pot of water to a boil. Place the pierogies into the boling water for 3 mins. Remove with a slotted spoon into a pan with melted butter. You can now begin to sautee these until they are golden brown. Sauteed onions are optional.