Potato Pierogies

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 1 large egg
• 2 tablespoons sour cream
• 1 cup milk
• 4 1/2-5 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
• 1/4 lb unsalted butter, melted
• 2 ounces cheddar cheese, grated (about 1/2 cup)
• 4 ounces cream cheese
• coarse salt
• fresh ground black pepper
• 2 tablespoons cornmeal

Recipe

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