Potato and Cheese Pierogi (Pierogi Ruskie)

Pierogi Dough

2 Cups Flour

½ tsp Salt

1 Egg

1 Cup Warm Water

 

Put Flour and Salt in a Bowl and mix up

Add Egg and Water and mix until it forms a smooth dough

Wrap dough in Plastic Wrap and refrigerate for 24 hours

Bring to room temperature to use

Pierogi Ruskie Filling

2.5 lb. russet potatoes peeled and diced into large chunks

½ to 1 cup sour cream

8 oz. Farmers Cheese or shredded sharp cheddar cheese

1 small onion Diced small

½ cup butter plus more for frying

Salt and pepper, to taste

For filling Boil Potatoes until soft.

While Potatoes are boiling melt butter over medium heat in a pan and add onions, cook until caramelized and cool

Put Potatoes, onions, cheese and ½ cup sour cream in bowl and mash, adding more sour cream to make smooth, season with salt and pepper to taste

Roll Dough out to desired thickness and cut 3 to 3 1/2 inch circles. Put filling on dough circle slightly off center and fold dough over filling, stretching dough to cover, seal edges well. repeat until dough is used up.

Bring a pot of water to a simmer and put filled pierogi in simmering water, cook for 7- 10 minutes, pierogi will float when done. Place in a skillet over medium heat with melted butter and brown both sides slightly

Serve with caramelized onions, bacon, and sour cream.