Pierogi

I love recipes like this. Good recipes take time and I enjoy taking the time to make special meals. I found this recipe here. 

Pierogi

INGREDIENTS:

FOR THE PIEROGI DOUGH

4 cups flour

1 cup hot water

4 tbsp canola oil

1/2 tsp salt

FOR THE POTATO AND CHEESE FILLING

10.5oz twaróg or Ricotta

2 potatoes

1 large onion

2 tbsp butter

1/2 tsp ground pepper

1/2 tsp salt

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2 bay leaves

Butter to saute

HOW TO PREPARE:

FOR THE PIEROGI DOUGH

In your mixer, add oil, salt and flour. Add hot water. Knead together, so that the dough becomes elastic and soft. Cut the dough into parts and cover up dough you aren't using yet to prevent dryness. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.

FOR THE POTATO AND CHEESE FILLING

In a small skillet, add 2 tbsp butter and finely sliced shallots or onion. Sauté until golden in color and softened. 

Peel the potatoes, rinse, and place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.

Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely. Crush the cheese with a fork or stir in ricotta. Mix with potatoes and sauteed shallots. Season with salt and pepper.

FINISHING UP

Place a spoonful of the filling in the middle of each disc. Fold dough over filling. Press the edges together. Repeat. I used a fork to help seal the edges. 

Salt the pot of water, bring to boil. Add 2 bay leaves.

Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.

Melt some butter on a frying pan. Add pierogi to the frying pan and sauté until golden, flipping over to sauté both sides.