2 10 oz circles of Queso Fresco with part skim milk,or Farmers cheese
Green onions
Potato-Cheese filling for one and half batches of dough-
4 large potatoes
1 onion, diced and sauteed in 1 stick of butter
16 oz block of sharp chedder cheese
Salt
Pepper
Instructions
To make dough- Add salt, sour cream, eggs, milk, and vegetable oil to
flour. Mix well and form into a large ball. Cover with plastic wrap
and let sit for 1 hour to blend the ingredients.
Should not be tacky.
Each batch of dough makes approximately 40 pierogi.
Cheese filling-
Crumble the cheese. Add green onion, salt, and pepper to taste.
Refrigerate until ready to scoop into pierogi dough.
Potato/Cheese filling-
Boil potatoes with skins. Let cool. Peel potatoes. Mash potatoes in
bowl. In small skillet, brown onions with butter. Add onions to
potato mixture. Add cheese. Mix well. Refrigerate until ready to
scoop into pierogi dough.
Making
With pasta maker or roller roll out dough. Not too thick or thin.
Using 3 in. diameter lid or jar mouth (something to cut thru dough),
cut 3 in. circles.
Fill the circles with filling, generously. Can use a meatball/ice
cream scooper to fill.
Fold dough over filling. Pinch to seal. Fork the seal
to tighten to keep it from opening while boiling.
Next-
Boil water in big pot. Put several pierogies in boiling water for
about 6 minutes. Using slotted spoon, put pierogies into strainer
(make sure to put a pot underneath for drainage).
After about 1-2 minutes dump pierogies onto counter top. Tap dry with
paper towel. Layer a foiled cookie sheet.
Spread butter onto each foil layer. Put boiled pierogis onto foil.
First layer- spread some butter onto the top side of pierogis. Next,
add another layer of foil, butter it, add pieorgies, etc. Cover whole
tray with foil. Put in freezer overnight. Next day, place pieorgies
into ziplock bag.
Serving
Suggestions
Take out frozen pieorgies, fry in pan with butter.
Originally Submitted
12/27/2018
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