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Potato Cheese Pierogi Recipe


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     Potato Cheese Pierogi

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4

4 cups
Bisquick 2 eggs
1/2 cup sour cream
2/3 cup warm water
1 teaspoon salt
2 pounds Yukon Gold potatoes, peeled and cubed
1 cup grated sharp Cheddar cheese
1 large onion, chopped
4 tablespoons unsalted butter
4 tablespoons unsalted butter
1 large onion, chopped
Sour cream, for garnish

For the pierogi - Combine all ingredients and knead until well blended, about 5 minutes. You can either do this by hand or in your mixer fitted with a dough hook. Let dough rest 30 minutes covered with plastic wrap or a damp towel. Divide dough in 8 pieces and work 1 piece at a time, keeping remaining dough covered. Roll to 1/8 inch thickness (setting 5 on the pasta machine.) Cut into 3-inch rounds.
Place a heaping tablespoon of filling into each round. Moisten the edges with water, fold over and press together to seal. Bring a large pot of lightly salted water to a boil. Add pierogi, without crowding and cook until pierogi float to the top. After they float to the surface, allow them to cook another 3 to 4 minutes. Drizzle with melted butter.
For the potato-cheese filling - Peel and cube potatoes. Cook in boiling salted water until tender just as you would do for mashed potatoes. While potatoes are cooking, melt butter in skillet and fry onions until caramelized. Use half of the caramelized onions for the potato-cheese filling and the other half for the sauerkraut filling.
Drain potatoes, add half the onions and Cheddar cheese, and mix well. Add salt and pepper to taste. Let cool. Sauté chopped onion in butter in a large pan until onions are soft. Add pierogies and fry until lightly browned and heated through.

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