Pierogis with Mashed Potato Filling
Tender pierogies stuffed with mashed potatoes, cheddar cheese and onions, served with sour cream. I was going thru my recipe box a few days ago and ran across this recipe I developed years ago for pierogi. This is a wonderful dough to work with, it is soft and supple. I cooked them all when I finished rolling them out. Any leftover ones can be put in a plastic bag with waxed paper between them. To fry them I used a combination of butter and oil. Pierogis with Mashed Potato Filling Author: Mary Ellen Prep time: 45 mins Cook time: 19 mins Total time: 1 hour 4 mins Serves: 40 pieces 1 cup sour cream 2 1/4 cups flour - may need more 1 tablespoon butter 1 tablespoon oil 2 eggs 1 teaspoon salt Filling 3 cups leftover mashed potatoes 1/2 cup of chopped onions 1 cup cheddar cheese salt and pepper to taste To Fry 1/2 stick butter 4 tablespoons oil 1 cup sour cream 2 1/4 cups flour - may need more 1 tablespoon butter 1 tablespoon oil 2 eggs 1 teaspoon salt Filling 3 cups leftover mashed potatoes 1/2 cup of chopped onions 1 cup cheddar cheese salt and pepper to taste To Fry 1/2 stick butter 4 tablespoons oil In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes. Make the filling. Saute the onions in a teaspoon of butter. Add to the mashed potatoes with the cheese, salt and pepper. Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together. Bring a large pan of water to a boil. Add 1 tablespoon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan. When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides. Serve with sour cream if desired. In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes. Make the filling. Saute the onions in a teaspoon of butter. Add to the mashed potatoes with the cheese, salt and pepper. Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together. Bring a large pan of water to a boil. Add 1 tablespoon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan. When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides. Serve with sour cream if desired. Maybe you’d like to try our? Broccoli Rice Casserole Pasta Caprese Mom’s Scalloped Potatoes