Cheesy Potato Pierogies 5fix Recipes

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
• To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

Steps:

• In a medium bowl, whisk the egg.
• Add the sour cream, and whisk until smooth.
• Add the milk and 1 cup water, and whisk until combined.
• Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
• Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
• The dough should be elastic and no longer sticky.
• Be careful not to add too much flour as this will toughen the dough.
• Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
• Cook potatoes in salted boiling water until fork-tender.
• Drain, and mash with a potato masher.
• Add melted butter and cheeses, and continue to mash until well-incorporated.
• Season with salt and pepper to taste.
• Place a large pot of salted water over high heat, and bring to a boil.
• Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8-inch thickness.
• Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
• Gather dough scraps together, roll out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
• Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
• Transfer to linen towel.
• Continue until all dough circles are filled.
• Add pierogi to the boiling water in batches.
• They will sink to the bottom of the pot, then rise to the top.
• Once they rise, let them cook for about 1 minute more.
• Meanwhile, drizzle platter with melted butter.
• Remove pierogi from pot, and transfer to platter to prevent sticking.
• Serve immediately.

Steps:

• Preheat oven to 350°Boil Pierogies for about 5-8 minutes.
• Then drain.
• In a small skillet, melt margarine.
• Saute onion and green pepper for about 5 minutes.
• In a 2 quart casserole, combine drained pierogies with onion and green peppers.
• Blend milk and soup and pour over casserole.
• Top with Cheese.
• Bake in 350° oven for 35 minutes.

Steps:

• In a food processor with the blade and pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds.
• Then through tube slowly add lukewarm water till dough comes into a ball.
• Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of filling.
• Fold over making sure edges are sealed.
• If dough won`t seal lightly brush water on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with olive oil.
• Cook 10 at a time do not over crowd.
• Stir to avoid sticking.
• About 3 minutes.
• Remove with slotted spoon and place in bowl.
• Add sauteed onions and butter to coat.
• Repeat till all are cooked.
• You can serve with sour cream.
• After boiling you can also pan fry in butter and onions till golden brown.

Steps:

• Sift flour, mix with salt, butter and eggs.
• Add warm milk to make a soft dough.
• Roll out dough on floured surface.
• Roll to about 1/8 inch thickness.
• Cut in 2inch squares.
• Put 1 t filling on each.
• Fold in 1/2 to make a triangle.
• Pinch edges.
• Drop into boiling water until they float.
• Drain.
• Fry briefly in the butter.

Steps:

• Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
• Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
• While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
• Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
• Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
• Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
• Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

Steps:

• Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
• Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
• While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
• Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
• Bring a large pot of heavily salted water to a boil over high.
• Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
• Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
• To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
• Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
• To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
• If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
• Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.