MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Pierogi
Categories: Pastry, Potatoes, Cheese, Vegetables
Yield: 6 Dozen

5 c A-P flour
1 ts Salt
1 c Water
3 lg Eggs; room temp
1/2 c Butter; softened

MMMMM--------------------------FILLING-------------------------------
4 md Potatoes; peeled, diced
2 md Onions; chopped
2 tb Butter
5 oz Cream cheese; softened
1/2 ts (ea) salt & pepper

MMMMM--------------ADDITIONAL INGREDIENTS (to serve)-----------------
1/4 c Chopped onion
1 tb Butter
Minced fresh parsley

In a food processor, combine flour and salt; cover and
pulse to blend. Add water, eggs and butter; cover and
pulse until dough forms a ball, adding an additional 1-2
tablespoons water or flour if needed. Let rest, covered,
15-30 minutes.

Place potatoes in a large saucepan and cover with water.
Bring to a boil over high heat. Reduce heat; cover and
simmer until tender, 10-15 minutes. Meanwhile, in a
large skillet over medium-high heat, saute onions in
butter until tender.

Drain potatoes. Over very low heat, stir potatoes until
steam has evaporated, 1-2 minutes. Press through a
potato ricer or strainer into a large bowl. Stir in
cream cheese, salt, pepper and onion mixture.

Divide dough into 4 parts. On a lightly floured surface,
roll 1 portion of dough to 1/8" thickness; cut with a
floured 3" biscuit cutter. Place 2 teaspoons filling in
center of each circle. Moisten edges with water; fold in
half and press edges to seal. Repeat with remaining
dough and filling.

Fill a Dutch oven half full with water. Bring to a boil
over high heat; add pierogi in batches. Reduce heat to a
gentle simmer; cook until pierogi float to the top and
are tender, 1-2 minutes. Remove with a slotted spoon. In
a large skillet, saute 4 pierogi and onion in butter
until pierogi are lightly browned and heated through;
sprinkle with parsley. Repeat with remaining pierogi.

Diane Gawrys, Manchester, Tennessee

Makes: 6 dozen

RECIPE FROM: https://www.tasteofhome.com

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