Homemade Pierogies

 

Ingredients

• 1 recipe pierogie dough, recipe follows
• 2 pounds Yukon gold potatoes peeled and quartered
• 8 ounces butter
• 2 tablespoons chopped chives 
• 2 cups grated cheddar cheese 

Dough Recipe

• 2 cups flour
• 4 ounces sour cream
• 2 ounces butter, softened
• 1 egg

Directions

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through mash and fold in butter, cheese and chives.  Add salt and pepper to taste.  Check seasoning.

 

Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

To assemble: Place a heaping teaspoon of the mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.   Good Eating!!