Homemade Pierogi With Cheese and Potato

Preparation:

For The Filling:
• Start a medium size pot boiling with water
• Add a little salt
• Add a little vegetable oil
• Peel and chop potatoes into quarters
• Add the potatoes to the boiling water about 20 minutes until softened
• Drain the potatoes and add to a medium mixing bowl
• Add shredded cheese, cream and butter
• Rough cut the potatoes into little pieces, mixing in the cheese, cream, and butter
• Use a potato masher to smooth out the potato mixture
• Stir in garlic powder and onion salt – adjust to taste

For the Dough:

You can combine the ingredients together in a large bowl and knead by hand OR you can use an electric stand mixer.
The difference? About 20 minutes faster with the stand mixer and your hands are much cleaner.
• mix AP, EVO and salt in the stand mixer bowl, and put on low.
• Break two eggs into the bowl and continue mixing.
• The flour mixture will start coming together in little clumps at first.
• Add the cream (makes the pasta smoother). The dough should be coming together in a large ball around the blade.
• If the mixture looks a little dry, add a little more cream or EVO.
• Stop the stand mixer and clean the dough off of the mixer blade.
• Form the dough into a ball and knead a little until the outside is fairly smooth.
• If the ball of dough is sticky, dust it with a little AP.
• Wrap the ball of dough in plastic wrap and set aside until you are ready to roll and cut the perogies.

Making the perogies:
• Cut the ball of dough into 2 or 3 pieces (makes easier to roll out)
• Roll out each piece flat to about 3/8” thick (can use a pasta attachment to make it easier)
• Cut out circles from each piece about 4” round (use a glass – turn upside down, press and twist)
• Roll up remaining dough and repeat
• Taking about a tbsp. of the filling
o Place a circle in one palm
o Place the filling on half the circle
o Fold over and pinch the semi-circle close
• Heat a pot of water to boiling
• Add a little salt and a little vegetable oil to the pot
• Add the perogies about ½ dozen at a time to the boiling water
• When the perogies float to the top, remove and set aside
• Repeat until all perogies are done
• Heat a skillet with a little vegetable oil
o Extra Fixings
 Add the bacon, stir until slightly browned
 Add the onions and green pepper, stir until slightly softened
 Add the perogies and brown
 Add couple drops of chili oil
• Fry the perogies until browned on both side
• Remove and serve with your favorite topping – we like sour cream