From Michelle’s Kitchen: Pierogis

Growing up Catholic forces you to quickly develop a love for foods that have no meat in them on Fridays during Lent.  That's why I'm sharing some of my meatless meals on Fridays until Easter!

This meal was one of my favorites as a kid.  What I didn't realize when I moved to Boise is that Pierogi's were really popular where I grew up because of the rich Polish heritage in the Midwest.  You could find varieties of them at the grocery store and church festivals all over town.  In Boise?  Not so much!

So what is a pierogi?  It's a dough dumpling usually filled with potato and something else.  I personally prefer mine with cheddar cheese, but they're also done with broccoli, jalapeno, feta, spinach or sauerkraut.  If you bring this recipe to your own kitchen, get creative and try your own mixtures for the filling!

Pierogi Dough

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 1 egg
• 1/2 cup sour cream
• 1/4 cup butter, softened and cut into small pieces

Directions

• In large bowl mix flour and salt
• Beat egg and add all at once to flour mixture
• Mix sour cream and butter into the mix until dough loses most of it's stickiness.  That should take about 5-7 minutes.  I use an electric mixer to make this way easier.
• Roll dough into a ball.
• Wrap in plastic and refrigerate 20-30 minutes.  I like to do mine overnight.  The dough will stay good in the fridge for up to two days.
• Roll out your dough on the counter top until it's about 1/8" thick.  Use a drinking glass or cookie cutter to cut out circles that are about 2" - 3.5" in diameter.  I use a pint glass to cut mine and got about 15 pierogis out of my last ball of dough.

Potato Cheddar Cheese Filling

Ingredients

• 1 White Onion, chopped finely
• 1 cup Idahoan Instant Potato Flakes
• 1 cup water
• 1/4 tsp salt
• 1.5 tbsp butter
• 1/2 cup milk
• 1 cup shredded cheddar cheese

Directions

• Saute chopped onion until soft
• In separate pot, bring water, salt and butter to a boil.
• Remove from heat and add milk.
• Fluff in potato flakes with a fork.
• Once potatoes are light and fluffy, add shredded cheddar cheese.
• After cheese melts stir in sauteed onions.

Finishing The Meal

• Fill each dough circle with about a tbsp of potato feeling
• Fold in half and firmly press the edges closed with a fork
• Boil finished pierogis for 10 minutes or until they float.
• Rinse in cool water and dry.

This is where you get to pick what to do with them!  My family always poured melted butter over them and ate them boiled.  Others serve them with sour cream or fry them to make them crispy.  Any way you cook them I guarantee a delicious meal!