Ruskie Pierogi (pierogi With Cheese & Potato Filling)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 potatoes, cooked & mashed (1/2 cup instant or leftover mashed potatoes is fine too)
• 1 cup cottage cheese, drained
• 1 onion, minced & sauteed in butter until clear
• 1 egg yolk, beaten
• 1 tablespoon butter, melted
• 1 teaspoon sugar
• 1/4 teaspoon salt
• pepper, to taste
• 2 1/4 cups flour
• 1/2 teaspoon salt
• 2 tablespoons butter, cut in pieces
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1/2 cup reduced-fat milk, at room temperature
• 2 tablespoons sour cream, at room temperature
• 12 cups salt water

Recipe

• 1 combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
• 2 combine flour, salt and butter in food processor.
• 3 in a separate bowl, blend together egg, egg yolk, milk and sour cream.
• 4 add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
• 5 remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
• 6 cut dough into thirds; roll each section out on floured surface into 12" round.
• 7 cut each round into 8 (3") circles (using a glass works well).
• 8 place about 2 tsp filling on each dough circle.
• 9 moisten outer edges with water and fold dough over to close.
• 10 seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• 11 in large pot, bring salted water to boil.
• 12 cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
• 13 remove with a slotted spoon, drain on paper towel and transfer to serving dish.
• 14 repeat with remaining pierogi.
• 15 at this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.