Potato and Cheese Pierogis

By AzWench

Ingredients

• Pierogi Dough:
• 2 eggs
• 1 egg yolk
• 1/2 pint (1 cup) sour cream
• 1 cup water
• 6 cups flour
• Salt
• Potato and Cheese Filling:
• 6 pounds Idaho potatoes
• 2 large onions
• 1/2 pound farmer's cheese
• 7 egg yolks
• Salt and freshly ground black pepper

Preparation

Step 1

For the dough: Mix the eggs, egg yolk, sour cream and 1/2 cup water together in a bowl.

In another bowl, combine the flour and 2 teaspoons salt.

Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 cup water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture.

Cover dough. Refrigerate for 15 minutes.

For the filling:
Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender.

Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises.

Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper.

Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness.

Using a rim of a glass, cut out circles into the sheets of dough.

Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons.

Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes.

Alternatively you could pan-fry your pierogis in clarified butter or canola oil.

Eat and enjoy the pierogis!