Ingredients
-
-
2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Pierogie [peer-Oh-Gee] Potato Pierogies Perogies, A great way to use left over potatoes Every Christmas Eve we had perogies They do go fast so we’d fight over them The fillings are unlimited Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Recipe #146547 FYI: add a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings so you can tell which is which Just do complement the fillings!, Can use sour cream instead of cream cheese, I love pierogis and these were amazing! The dough was so tender I sauted them in butter after they were boiled, and then served with caramelized onions and sour cream, just wow!
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Steps
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1
Done
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In a Food Processor With the Blade and Pulse Flour and Salt. |
|
2
Done
|
Add Eggs and Cream Cheese Run Processor Till Crumbly About 20 Seconds. |
|
3
Done
|
Then Through Tube Slowly Add Lukewarm Water Till Dough Comes Into a Ball. |
|
4
Done
|
Process 6 Seconds. |
|
5
Done
|
If Sticky Just Add a Little More Flour. |
|
6
Done
|
Let Rest 20 Minutes. |
|
7
Done
|
Roll Half the Dough on Floured Surface to About 1/16 Inch Thick. |
|
8
Done
|
Cut Out 5 Inch Circles Using a Glass or Cookie Form. |
|
9
Done
|
Fill Each Circle With About 2 Tablespoons of Filling. |
|
10
Done
|
Fold Over Making Sure Edges Are Sealed. |
|
11
Done
|
If Dough Won`t Seal Lightly Brush Water on Edges and Pinch Together. |
|
12
Done
|
Continue Till All Dough and Filling Is Used Up. |
|
13
Done
|
Cook in Salted Boiling Water With Olive Oil. |
|
14
Done
|
Cook 10 at a Time Do not Over Crowd. |
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15
Done
|
Stir to Avoid Sticking. |
