posted by Sue Freeman 03-17-99 12:07 PM
Pierogies
2 1/4 cups flour
2 whole eggs
1 cup sour cream, room temp.
3 cups mashed potatoes (can used frozen ones, thawed out)
pinch of salt
1 1/2 cups shredded Cheddar cheese
2 large sweet onions, sliced thinly
2 tablespoons butter
Combine flour, eggs and sour cream. Mix until well blended. Let dough rest 10 minutes.
Combine mashed potatoes, salt and cheese and set aside.
Pull off a walnut sized piece of dough and roll out to a circle with dough about 1/8 inch thick. Fill with 1 teaspoon potato mixture. Fold over and crimp with pierogie cutter or seal with fork.
Boil in
salted water for approximately 5 minutes.
While these are boiling gently saute onions in butter.
Drain pierogies well and dry off with a towel. Saute in skillet with a small amount of butter and serve with sauteed onions.