Pierogies

From the kitchen of Christine: 

My mother bought me this amazing cookbook "The Heart of Pittsburgh" A Cookbook from Historic Pittsburgh.  One of the best recipes is for Pierogies, though time consuming, well worth the effort.  I modified the directions and the filling.

Pierogies


Ingredients:

Dough:
2 cups of flour (Use Better Batter if Gluten Free)
1/2 teaspoon salt
1 egg, lightly beaten
1 Tablespoon vegetable oil
1/2 cup very hot water

Potato Filling:
2 cups mashed potatoes
1/2 medium onion finely chopped, sauteed in butter until soft
1/3 pound shredded cheese (I use Boar's Head Cheddar)

Directions:

Put potatoes on to boil.  Let boil 10 minutes.

Dough:  Mix the flour and salt.  Beat together the egg and oil.  Make a well in the flour mixture, and pour egg mixture, and using a fork, begin to mix the dough.  Add the hot water; continue mixing until a soft dough forms.  On a floured surface, lightly knead dough until no longer sticky.  Add flour as necessary.  Cover dough with plastic wrap; set aside to rest for 30 minutes.

Mash the potatoes.  In a large bowl, combine the mashed potatoes, onion and cheese.  Season with salt and pepper.

Put a large pot of water on to boil.

On a lightly floured surface, roll out dough to 1/8 inch thickness.  Using a biscuit cutter, or inverted glass, cut dough into 3 or 4 inch circles.  Spoon filling into center of each circle.  Fold dough in half over top of filling to form a semi-circle.  Using wet fingers, dampen the edges and press together to seal.  Crimp edges with a fork.*

Working in batches, place pierogies in boiling salted, water.  Boil for 4 to 5 minutes.  Pierogies will float to top when done.  Remove with a slotted spoon.  Let sit for a minute or 2.

Heat some vegetable or olive oil in a frying pan.  Place 4 or 6 pierogies in pan.  Fry until golden brown.  Turn once.  Serve warm.

*You may freeze pierogies at this time.  Put on a cookie sheet and do not let them touch.  Once frozen, you can put them in a bag.

Enjoy!
Christine