POTATO AND CHEESE PIEROGI
Yields approximately 50 pierogi
INGREDIENTS
DOUGH
4 cups all purpose flour
1 1/2 cups lukewarm water
1 tablespoon butter
1/4 teaspoon turmeric (optional)
FILLING
3 lbs Yukon gold potatoes, peeled and halved
1 lb farmer’s cheese
1 large white onion, finely chopped
4 tablespoons butter, divided
FINISH
1 large onion, finely chopped
2 tablespoons butter
OR
bacon, crumbled, with reserved grease
sour cream, barszcz, or buttermilk
DIRECTIONS
The Dough. Combine dough ingredients in mixer bowl. Using stand mixer, set at low speed using dough hook. Increase speed as needed until dough stops clinging to the sides and attaches to hook. Remove from mixer and knead by hand on floured surface adding flour as needed until dough stops sticking to your hands. Do not over-knead as it will make the dough too tough. Place under inverted bowl on floured surface and let rest 1 hour.
The Filling. Boil potatoes in salted water until they can be easily pierced with fork, approximately 20-25 minutes. Meanwhile, sauté large onion in butter until onions turn dark brown and begin to scald on the edges. Transfer to large mixing bowl. Add cheese to cooked onions. When the potatoes finish cooking, mash with masher or ricer and blend with the cheese/onion mix. Add salt and pepper to taste. If mix is dry, add 2 TB melted butter OR 1 egg and combine.
Once the dough has rested, cut into four portions, returning three portions to the inverted bowl. Using a rolling pin or pasta machine, flatten dough to 1/8 inch. Using a glass or clean tuna can, cut dough into small circles and return scraps to inverted bowl. Fill the circles with filling, approximately 1 tablespoon each. Pinch the ends of the circles together to form a crescent dumpling. Transfer to cloth towel and crimp ends with the tines of a dinner fork.
Fill large pot with salted water and bring to gentle boil. Add pierogi in small groups to the pot and boil until they rise. Boil for an additional minute and remove with slotted spoon.
Transfer cooked pierogi to mixing dish with either sautéed onions and melted butter OR crispy bacon and reserved grease. Coat pierogi and transfer to serving dish. Garnish with sour cream and serve and barszcz or buttermilk.
If you choose to sauté your pierogi, let them rest after boiling and transfer to pan with melted butter. Sauté for 1 minute on each side until golden brown.
Freezing. If you choose to freeze your pierogi, remove them from the pot of boiling water immediately after they rise with slotted spoon and place on greased or lined cookie sheet. Do not let them touch. Place in freezer for approximately one hour, remove from sheet, and place in plastic freezer bag or freezer-safe container.
