Serves 4-6
Ingredients:
- 8 tablespoons butter
- 2 cups all-purpose flour, plus additional as needed
- 1 teaspoon salt, plus additional for filling and boiling
- 2 large eggs
- 1/4 cup sour cream, additional for serving
- 1/4 cup water
- Cooking spray
- 1 large russet potato
- 1 cup shredded sharp cheddar cheese
- Black pepper to taste
- 1 tablespoon olive oil
- 2 green onion stalks, or 1 large shallot, thinly sliced, optional
Instructions:
In a microwave-safe bowl add half of the butter and microwave until just melted. In a large bowl add the flour, salt, and eggs. Mix together then add the sour cream and the melted butter. When thoroughly mixed, use your hands to knead and fold the dough. Add additional flour, if needed. Continue to knead until the dough is less sticky but still moist. Spray a bowl with cooking spray and place the dough in the bowl and cover with a cooking towel. Place the dough in the refrigerator. Refrigerate for a minimum of 30 minutes. Boil, or microwave, the potato until done. Peal then place in a bowl and using a fork blend, not mash, until it is the consistency of rice. Add the cheese and blend together. Add salt and pepper to taste. On a floured service roll out half of the dough to 1/8″ thick. Using a 2″ round cutter cut circles of dough. Repeat with the reaming dough. (You can roll out the remaining pieces of dough but might need to add a bit of water to get them to the correct consistency.) Place 2 teaspoons of filling in each cutout of dough. Fold the dough over, forming a pocket around the potato mixture. Pinch the edges to seal with a fork. In a large stockpot add 2 quarts of water and a tablespoon of salt. Bring to a boil. Add about 8-10 pierogis at a time, making sure they won’t stick together. Cook for 10 minutes. In a separate pan, over medium heat, add the olive oil and onions, or scallions. Cook until they start to turn brown. Garnish sour cream and with onions or scallions and serve.
Tomorrow is National Moldy Cheese Day