Pierogies are a delicious side dish! They are usually stuffed, boiled and sauteed in butter, but you can deep fry them raw instead for a delicious change of pace. #SideDish #SoNomNom4U #Pierogies #Vegetarian
2 cups All purpose flour
1 tsp salt (I use Himalayan)
3 eggs +2 egg yolks
3 TBSP olive oil
4 Potatoes (Yukon Gold make these truly special but any potato is good!)
5 TBSP butter
2 oz Cream cheese, softened at room temperature
1 cup shredded cheddar
1/2 cup half & half or milk
5 TBSP butter
chives or parsely to garnish
Dough Directions:
Mix salt and flour in a bowl. Set aside.
Add eggs and olive oil into a stand alone mixer bowl with bread hook attachment in place. Turn on to mix at a 2 speed. slowly add flour mixture and let it run until all flour is cleaned from bowl and there is a ball of dough in the bowl. Turn off mixer and remove dough to a floured surface. Dough should feel pretty sturdy. Wrap in saran and set aside at room temperature while you make the filling.
TO PREP POTATOES:
Wash potatoes. Peel each potato with a potato peeler. Cut potates into cubes by cutting them in half lengthwise, turn 1/4 way and cut lengthwise again, then cut horizontally about 3 or 4 times depending on the length of the potato.
TO COOK POTATOES CHOOSE A METHOD BELOW
Stovetop Method:
Fill a large pot about half full of water. Place cut potatoes in water and make sure they are completely covered. Boil approximately 20 minutes, or until they are soft enough to easily place a fork in them. Drain.
Instant Pot Method:
Place cut potatoes in the Instant Pot and put enough water to cover the potatoes by about an inch. Close lid and place valve in the center position. set manual to 25 minutes. After 25 minutes, release pressure and pour contents of pot into a strainer.
TO MAKE MASHED POTATOES
After potatoes are drained, pour them into a stand alone mixer or a large sturdy bowl and add 5 TBSP butter and milk/half & half/cream , cream cheese and cheddar cheese and mix with beaters, or paddle attachment in the stand alone mixer until all creamy and smooth. Set Aside
Pierogi Assembly Directions:
Unwrap dough and divide it into 4 equal portions. roll each portion out to 1/4" thickness and use a 3" round cutter to cut a bunch or circles. Repeat witht he other 3 portions of dough until all yout dough is rolled out and cut.
Fill a circle dough with 2 tsp of potato filling. Run a bit of water around the edges with your finger and fold dough in half. Pinch to seal. Some people use a fork to seal, but if you pinch hard enough a fork isn't necessary.
Pierogi Cooking Directions:
Bring a pot of water to a boil.
Boil the pierogies for 1-1/2 minutes and scoppe them out with a slotted spoon.
Now, heat 5 TBSP of butter in a skillet.
add about 4 pierogies to the butter and cook until browned, flp and brown the other side. REmove from the butter and place on a plate. Repeat this process until all pierogies are browned and on a plate. Sprinkle with chives or parsely and serve hot.
ALTERNATE COOKING METHOD:
Drop raw, UNBOILED pierogies into a deep fryer or pot filled 1/3 with very hot oil and deep fry for 2 minutes until crispy. Remove from oil and drain on paper towels. Serve wtih sour cream.
