Thursday, February 17, 2011


Polish in their roots, these pierogies seem close enough to a Chinese dumpling that Jack will gobble them up.

Charlie's menu request last week was, "Babies."
Even after a really cruel and disturbing story by Rob on what pierogies
really are, Charlie still keeps these on his favorites list.
Makes 30 Large Pierogies
Adapted from Tasty Kitchen

2 c white whole wheat flour
2 c a.p. flour
2 eggs
16 oz. sour cream
1 tsp salt

4 russet medium to large potatoes
2 T sugar
half and half
4.5 oz pepper jack cheese (I used Kraft Pepper Jack singles.)
3 green onions, sliced thin

Final Step
2 T butter
sea salt & cracked pepper

Using a mixer with a dough hook, combine dough ingredients and knead on low until soft dough forms. If the dough sticks to the sides of the bowl, add a little more flour until the dough pulls away from the sides.  Remove from mixing bowl and cover with plastic wrap until ready to use.

While dough is kneading, peel and boil potatoes in salted water.  Drain.  Empty potatoes into mixer bowl used for dough.  Beat on medium with sugar and enough half and half to create a soft potato.  Add cheese and onions.  Season with salt.

To conserve on dirty dishes, boil clean water in the pan used to boil potatoes.  Divide dough into 30 portions.  Roll each piece into a circle and top with a scoop of potatoes.  I used a 1 1/2" cookie scoop.  Fold circle in half, press edges, and pleat to hold potatoes inside.

Heat a skillet on medium high heat with butter.  Boil pierogies a minute or two until they rise to the surface.  Drain and saute in skillet.  I boiled and sauteed four at a time so as to not crowd the skillet.  Season with sea salt and pepper.

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