Potato Pierogi Ingredients
Batter:
* 2 1/2 pounds generally useful flour
* 1/4 pound cream cheddar
* 1 egg
* 3/4-ounce salt
* 2 cups warm water
Filling:
* 5 pounds potatoes, stripped and bubbled
* 2 onions, slashed and sauteed
* 1/2 pound cream cheddar
* 1/4-ounce paprika
* 1-ounce garlic powder
* 1 1/2 ounces salt
* 1/4-ounce dark pepper *
* 2 tablespoons spread
* 1 onion, hacked
POTATO PIEROGI INSTRUCTIONS
In a huge blending bowl blend the flour, cream cheddar, egg, salt, and water. Turn onto a delicately floured surface and massage until the mixture is delicate and even.
Place the cooked potatoes in another huge blending bowl and squash. Add sauteed onions, cream cheddar, paprika, garlic powder, salt, and pepper.
Blend until surface is strong and not runny. Roll batter around 1/8-inch thick. Cut into round shapes, roughly 3 1/2-crawls in breadth. Add a limited quantity of potato filling to the focal point of a circle. Overlay in half to frame a half-moon shape.
Seal and squeeze closes firmly. Heat a huge pot of water to the point of boiling.
Bubble pierogis quickly for 4 to 5 minutes. Channel and cool. Dissolve margarine in a saute dish, add cleaved onions, and cook until seared. Add the peirogis and saute until somewhat fresh. The potato pierogi is ready...enjoy the potato !
Potato Pierogi Video :
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