Potato Pierogi

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 large egg
• 2 tablespoons sour cream
• 1 cup skim milk
• 1 cup water
• 4 1/2 cups all-purpose flour, plus more
• all-purpose flour, for dusting
• 5 lbs baking potatoes (about 10 medium)
• 3/4 cup unsalted butter (1-1/2 sticks)
• 2 ounces cheddar cheese (about 1/2 cup)
• 4 ounces cream cheese
• coarse salt & freshly ground black pepper
• cornmeal

Recipe

• 1 make the dough: in a medium bowl, whisk egg. add sour cream, and whisk until smooth. add milk and 1 cup water, and whisk until combined. slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• 2 turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. use a plastic scraper to lift dough as it will stick to the counter before flour is worked inches continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. the dough should be elastic in texture and no longer sticky. be careful not to add too much flour, as this will toughen dough. place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
• 3 make the filling: place potatoes in a large pot, and cover with cold water. add salt. place over high heat, and bring to a boil. cook until fork-tender. drain and mash with a potato masher. add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. season with salt and pepper to taste. place a large pot of salted water over high heat, and bring to a boil. lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• 4 on a floured surface, roll out dough to about 1/8 inch thick. using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. gather dough scraps together, rolling them out again, and continue cutting.
• 5 form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. transfer to linen towel. continue this process until all dough circles are filled.
• 6 place pierogi in boiling water in batches. they will sink to the bottom of the pot and then rise to the top. once they rise, let them cook for about a minute more. meanwhile, drizzle platter with remaining 8 tablespoons melted butter. remove pierogi from pot, and transfer to platter to prevent sticking. serve immediately.