For the pierogi -
Combine all ingredients and knead until well
blended, about 5 minutes.
You can either do this by hand or in your mixer
fitted with a dough hook. Let dough rest 30
minutes covered with plastic wrap or a damp
towel.
Divide dough in 8 pieces and work 1 piece at a
time, keeping remaining dough covered. Roll to
1/8 inch thickness (setting 5 on the pasta
machine.)
Cut into 3-inch rounds.
Place a heaping tablespoon of filling into each
round. Moisten the edges with water, fold over
and press together to seal. Bring a large pot
of lightly salted water to a boil.
Add pierogi, without crowding and cook until
pierogi float to the top. After they float to
the surface, allow them to cook another 3 to 4
minutes.
Drizzle with melted butter.
For the potato-cheese filling -
Peel and cube potatoes. Cook in boiling salted
water until tender just as you would do for
mashed potatoes.
While potatoes are cooking, melt butter in
skillet and fry onions until caramelized.
Use half of the caramelized onions for the
potato-cheese filling and the other half for
the sauerkraut filling.
Drain potatoes, add half the onions and Cheddar
cheese, and mix well. Add salt and pepper to
taste. Let cool.
Sauté chopped onion in butter in a large pan
until onions are soft.
Add pierogies and fry until lightly browned and
heated through.
Originally Submitted
9/15/2014
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