4 cups flour
1 cup warm water
1/2 tsp salt
2 Tbsp melted butter (not margarine)
By combine above ingredients. Knead thoroughly. Set aside and let rest at least 5 minutes.
5 medium red potatoes
4 Tbsp butter
1 Medium onion chopped (about 1/2 cup)
8 oz Colby/Jack shredded cheese
salt and pepper to taste.
Scrub potatoes. Leave skin on, but remove bruises and eyes. Cube potatoes and steam or boil until tender. While potatoes are cooking, saute the onion in butter until translucent. When potatoes are done, drain them. Place them in a large bowl. Mash or whip them together with the onion/butter mixture, cheese, and salt/pepper.
Roll out long sections of dough on a floured surface to about 1/8" thick; about 3" wide. I use a pasta machine for this step to speed things up. Cut circles out of the dough with a pierogi cutter. You can use a 3" water glass to do this. Drop about 1 tsp of filling in the center. Fold over and seal with the edge of a spoon handle. If you are having trouble getting the edges to stick, brush with a little water.
Drop in a large pot of boiling water. Pierogies are done when they float (about 8-10 minutes).
Saute additional onions in butter until soft. Pour over cooked pierogi and serve. If you like your pierogi crispy, saute the cooked pierogi in the onions until browned.
Raw pierogies can be frozen for a few months so make a lot!
Depending on the size you make, this recipe makes about 5 dozen.
Join Teena Saturday, March 22 from 10:00 am until 12:00 pm at the Bottle Works Ethnic Arts Center in Johnstown for some pierogi making fun! The class is just $25.
Contact Bottle Works at (814) 536-5399 for more information.
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