We are getting an authentic taste of Poland.
We’re in the Kirby and Holloway Kitchen as Helen Houser with “The Polish Connection” Food Truck shows us how to make potato and cheddar cheese pierogies.
Here’s the recipe:
POTATO AND CHEDDAR CHEESE PIEROGIES
DOUGH
4 cups of flour (extra for the board)
2 eggs
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.
FILLING
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.
