Potato Pierogies

==Description==
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort! 
===Ingredients===
* 1 large egg 
* 2 tablespoons sour cream 
* 1 cup milk 
* 4 1/2-5 cups all-purpose flour 
* 4 tablespoons unsalted butter, melted 
* 5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes) 
* 1/4 lb unsalted butter, melted 
* 2 ounces Cheddar Cheese, grated (about 1/2 cup) 
* 4 ounces cream cheese 
* coarse salt 
* fresh ground black pepper 
* 2 tablespoons cornmeal 
===Directions===
 
* In a medium bowl, whisk the egg. 
* Add the sour cream, and whisk until smooth. 
* Add the milk and 1 cup water, and whisk until combined. 
* Slowly add about 3 cups flour, and stir with a wooden spoon to combine. 
* Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead. 
* Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. 
* The dough should be elastic and no longer sticky. 
* Be careful not to add too much flour as this will toughen the dough. 
* Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling. 
* Cook potatoes in salted boiling water until fork-tender. 
* Drain, and mash with a Potato masher. 
* Add melted butter and cheeses, and continue to mash until well-incorporated. 
* Season with salt and pepper to taste. 
* Place a large pot of salted water over high heat, and bring to a boil. 
* Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking. 
* On a floured surface, roll out dough to about 1/8-inch thickness. 
* Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible. 
* Gather dough scraps together, roll out again, and continue cutting. 
* Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. 
* Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent. 
* Transfer to linen towel. 
* Continue until all dough circles are filled. 
* Add pierogi to the boiling water in batches. 
* They will sink to the bottom of the pot, then rise to the top. 
* Once they rise, let them cook for about 1 minute more. 
* Meanwhile, drizzle platter with melted butter. 
* Remove pierogi from pot, and transfer to platter to prevent sticking. 
* Serve immediately. 
===Other Links===
==See also==
Category:Czech Desserts
Category:Desserts
 Category:Recipes
Category:Czech Recipes
Category:Potato Recipes
Category:Flour Recipes
Category:Butter Recipes
Category:Cream cheese Recipes
Category:Pepper Recipes
Category:Coarse salt Recipes
Category:Sour cream Recipes
Category:Corn flour Recipes
Category:Cheddar Recipes
Category:Potato Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Hand Recipes
Category:Milk Recipes
Category:Egg Recipes
Category:Cheese Recipes
Category:Recipes that need photos