Polish Pierogi #2
Polish Pierogi #2
This is Jill's recipe – it's super good.
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Ingredients
Dough
- 4 cups all-purpose flour
- 1 tsp salt
- 2 large eggs (whisked)
- 1 cup sour cream
- ½ cup butter (softened)
Filling:
- 2 large potatoes
- 2 bay leaves
- 2 Tbsp cream cheese
- 1 Tbsp butter
- ½ cup Gruyere cheese (shredded)
- 1 ¼ cup sharp cheddar cheese (extra sharp is even better)
- garlic powder (to taste)
- onion powder (to taste)
Instructions:
Dough:
- In a bowl, whisk together the flour and salt.
- Add the egg and combine into a rough, clumpy mixture.
- Add the sour cream and butter until it is a rough, sticky dough clump.
- Knead until it is moist – you may need to add a little more flour.
- Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Filling:
- Peel and cube the potatoes then boil in water with bay leaves until soft.
- Mash the potatoes and add in the rest of the filling ingredients.
Assembly:
- Bring a pot of water to a boil.
- Roll the dough out 1/8" thick and use a cookie cutter to cut into 3" circles.
- Add about 1 Tbsp of filling and pinch closed in a crescent shape.
- Add the pierogi to the water and boil for 3-5 minutes or until cooked. Remove with a slotted spoon.
- You can either eat them simply boiled or you can pan-fry them to crisp them up a little.
The dough is super soft and easy to work with.