Anita's Polish Pierogies

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon butter
• 1 1/2 cups warm water
• 1 teaspoon salt
• shredded sharp cheddar cheese
• 5 large potatoes (i used yukon gold)

Recipe

• 1 method:.
• 2 put flour, butter and salt into into the food processor, put lid on and turn on the machine. pour the water through the feeder spout in a stream. let blades rotate until the mixture turns into a ball of dough. let this sit out for a while as it makes the dough easier to work with.
• 3 filling method:.
• 4 cook the potatoes, mash, add the cheese and mix well until cheese has melted into the potatoes. let them cool a little before filling the pierogies as this will make them easier to handle.
• 5 next roll out your peirogie dough with a rolling pin. use a glass or round cookie cutter to make your circles. it might be a good idea to dip whatever you use into flour to prevent it from sticking.
• 6 place filling on the circle, don't over fill and seal the edges well. if this leaks you lose your filling in the water.
• 7 place the made peirogies on a floured surface and don't let the peirogies touch, they will stick together.
• 8 drop the peirogies into the pot of boiling water and cook for 5-8 minutes or until they rise to the surface of the water. this means they are cooked. boil about 6-10 at a time as this won't cool your boiling water down too much.
• 9 melt some butter and put in the bottom of an oven safe dish. i use a 9x13 ceramic dish. i layer the pierogies with fried onions and turkey bacon. you can use regular bacon.
• 10 **the onion and bacon can be fried up ahead of time. i use a whole onion and 8 pieces of bacon cut up small.
• 11 bon appetit.