Most Viewed and Pinned Recipe of 2017

 

Cook’s Country Potato Cheddar Pierogi

On PBS TV they featured Cook’s Country Recipe for Pierogi. My site has gained a massive amount of followers since. I noticed on days that the Pierogi recipe is aired on PBS I always get 100 to over 200 views on the Pierogi. It was a no brainer…….. I had to prepare the Pierogi recipe as soon as I noticed it in the Cook’s Country magazine over a year ago. I thought the dough was amazing…It was so easy and came out so well….You don’t even need a pasta maker…just roll the dough out easily. I did my own few minor tricks to the filling to add a little more flavor….My trick of just boiling the potatoes with onion, garlic and a hot pepper do make a difference…I also know that pierogis are just boiled the first day and the leftovers are usually fried with some onions. I know that hundreds of people a week have searched for this recipe….on The Forking Truth…..so here it is again because everybody loves this recipe. I do note that I didn’t change Cook’s Country Recipe but I am only telling you that I boiled the potatoes with onion, garlic and a hot pepper to add more flavor to the filling.

Ingredients for about 33-44 pierogi….about 8 servings. (leftovers freeze well and don’t get soggy)

1 lb russet potatoes cooked and pealed (I added onion,a hot pepper (I used a banana pepper) , and garlic to boil with potatoes for more flavor…then threw them out)

4 oz sharp cheddar cheese shredded

2 Tablespoons butter

salt and pepper to taste

2 1/2 cups bread flour

1 teaspoon baking powder

1 cup sour cream

1 large egg

1 large yolk

salt

Directions

Sift dry ingredients together. Use stand mixer with dough hook and mix on medium high for 8 minutes. Transfer dough to a floured board. Cover with plastic wrap and refrigerate.  Once dough is chilled roll dough 1/8 inch thick in 3rds. use 3 inch cutter and add a spoonful of filling and shut and seal with water.

 

The potatoes, cheese, butter salt and pepper get mashed together and set to the side.

Boil the pierogis in salted water.

Fry leftovers with onion and butter.

Everyone will FORKING Love this recipe! A great big THANKS to Cook’s Country for coming up with this FABULOUS Recipe!

This was the most viewed and pinned recipe on The Forking Truth in 2017.

The Forking Truth

 

 

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