Potato & cheese pierogies

Yield: 48 Servings

Measure Ingredient

1 c Warm water 4 c SIFTED flour Egg, beaten

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 she'll 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.

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