Potato & Cheese Pierogies Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Warm water 4 c SIFTED flour,
Egg, beaten
Directions:
DOUGH: Form a well in flour and slowly mix in egg and water. Knead
for 10 minutes. If it seems to stiff and more water. Set aside
covered for 5 or 10 minutes. Filling: Boil about 6 large potatoes,
drain and while still HOT add; 3 oz. of cream cheese, about 1/4lb of
cheese (any kind), she uses sliced American cheese, salt and pepper,
and chives (optional).You may have to add a little milk or cream. Mix
with electric mixer until smooth. Sometimes shell add fried onions
and sauerkraut to the potato mixture. After filling, place in boiling
water until they float to the top or are tender. Drain and drizzle
with melted butter to keep from sticking. We eat them with sour cream
and fried onions on them. You can also fry them. They also freeze
very well.
Source from luhu.jp
for 10 minutes. If it seems to stiff and more water. Set aside
covered for 5 or 10 minutes. Filling: Boil about 6 large potatoes,
drain and while still HOT add; 3 oz. of cream cheese, about 1/4lb of
cheese (any kind), she uses sliced American cheese, salt and pepper,
and chives (optional).You may have to add a little milk or cream. Mix
with electric mixer until smooth. Sometimes shell add fried onions
and sauerkraut to the potato mixture. After filling, place in boiling
water until they float to the top or are tender. Drain and drizzle
with melted butter to keep from sticking. We eat them with sour cream
and fried onions on them. You can also fry them. They also freeze
very well.
Source from luhu.jp
Tags
Ethnic