Pierogis

Name: Pierogis
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 pounds, 6 serving(s)
Ingredients: 5 lbs potatoes (I like Yukon Gold); 1 lb cooper sharp cheese; 1/2 brick of cracker barrel sharp cheddar cheese; 1/4 lb of monterey jack brick cheese; 6 1/2 cups flour; 16 ounces sour cream; 1 tablespoon salt; 2 eggs

Submitted by Kevin L Chef #166548

"Simply Basic Recipe"

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Ready In:: 50mins
Ingredients:: 8
Yields:: 5 pounds
Serves:: 6

ingredients

Filling
5 lbs potatoes (I like Yukon Gold)
1 lb cooper sharp cheese
¹⁄₂ brick of cracker barrel sharp cheddar cheese
¹⁄₄ lb of monterey jack brick cheese
Dough
6 ¹⁄₂ cups flour
16 ounces sour cream
1 tablespoon salt
2 eggs

directions

Cut up cheese and put about half of it in the bowl to the stand mixer.
Boil potatoes until soft – drain and put in the mixer bowl.
Mash with the cheese…keep adding cheese until the potatoes are very thick.
and to the taste you like.
I make the potato mixture the night before because they need to be cool/cold before preparing.
For the Dough.
Roll dough until about as thin as a sandwich wrap. .
Cut into a circle using a large juice glass. .
Add a spoonful of potatoes to the center, fold over and pinch ends….be careful to not get potatoes in the ends you are pinching or they will “blow-out” in the water.
Once you get 8 ready, add to a large pot of boiling water and boil 5 minutes.
Carefully lift out with a plastic slotted spoon. .
Cool on cookie sheet. .
I bag them 8 at a time and they can be frozen for at least 6 months. .
When you reheat, you can place the frozen pierogis on a bed of butter and onions in a frying pan, cover and cook on low for 20-25 minutes.