Potato Cheese Pierogi
submitted by lindamagee1 
from us 
makes about 60 
  pierogi were traditionally served as a meatless dish during lent, but
  evolved into a popular side
  dish pierogi bob to the surface of the cooking water when they.re done.
1 large  egg
2 Tbsp  sour cream
1 cup  milk
1 cup  water
4-1/2 to 5 cup  all-purpose flour, plus more for dusting
5 lb.  (about 10 medium) baking potatoes, peeled and quartered
12 Tbsp  (1 1/2 sticks) unsalted butter, melted
2 oz.  cheddar cheese (about 1/2 cup), grated
4 oz.  cream cheese
  coarse salt and freshly ground pepper
2 Tbsp  cornmeal
1 medium  onion, chopped (this is my addition)
make the dough: in a medium bowl, whisk egg. add sour cream, and whisk 
until smooth. add milk and 1 cup water, and whisk until combined. slowly 
add about 3 cups flour, and stir with a wooden spoon to combine. turn 
dough out onto a well-floured surface and work in about 1 cup flour as you 
knead. use a plastic scraper to lift dough as it will stick to the counter 
before flour is worked in. continue kneading for 8 to 10 minutes, working 
in another 1/2 cup flour. the dough should be elastic in texture and no 
longer sticky. be careful not to add too much flour, as this will toughen 
dough. place dough in a lightly floured bowl and cover with plastic wrap 
and let rest while you prepare filling. 
make the filling: place potatoes in a large pot, and cover with cold 
water. add salt. place over high heat, and bring to a boil. cook until 
fork-tender. drain and mash with a potato masher. add 4 tablespoons melted 
butter and the cheeses, and continue to mash until well incorporated. 
season with salt and pepper to taste. place a large pot of salted water 
over high heat, and bring to a boil. lay a clean linen towel on your 
counter, and evenly distribute cornmeal on it to prevent sticking. on a 
floured surface, roll out dough to about 1/8 inch thick. using a glass or 
cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles 
as possible. gather dough scraps together, rolling them out again, and 
continue cutting. form filling into 1 1/2-inch balls, and place a ball in 
the center of each dough circle. holding a circle in your hand, fold dough 
over filling, and pinch the edges, forming a well-sealed crescent. 
transfer to linen towel. continue this process until all dough circles are 
filled. place pierogi in boiling water in batches. they will sink to the 
bottom of the pot and then rise to the top. once they rise, let them cook 
for about a minute more. meanwhile, drizzle platter with remaining 8 
tablespoons melted butter. remove pierogi from pot, and transfer to 
platter to prevent sticking. serve immediately. 
international recipes online 
on-line culinary discussion at food.chat: 
(ID: 7199) Mirror: rec.food.recipes: Sun, Jun 27, 2004

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