Pierogi dough with potato and cheese filling

48 servings

Ingredients

Quantity Ingredient
1 cup Warm water
4 cups SIFTED flour
Egg -- beaten
6 larges Potatoes
3 ounces Cream cheese
¼ pounds Cheese (any kind)
Salt and pepper
Chives (optional)
Fried onions (optional)
Sauerkraut (optional)

Directions

DOUGH

FILLING

DOUGH: Form a well in flour and slowly mix in egg and water. Knead for 10 minutes. If it seems to stiff add more water. Set aside covered for 5 or 10 minutes. Filling: Boil potatoes, drain and while still HOT add; cream cheese, 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.

Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :

From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes

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