Maybe due to the Egg Shortage Problems I really think that the eggs I buy are smaller and the dough recipe for Potato Pierogi comes out too dry. I altered the recipe so my dough will come out. My first update was only to make the potatoes the day before because I found that the pierogi were much easier to stuff with cold hard filling. This recipe will make around 20-30 pierogi. It will make up to 24 pierogi if you are a perfectionist and don’t reuse your dough ends. If you reuse dough ends you will get around 8 more pierogi but they will come out thicker no matter how good you roll the dough. (remember for best results the filling should be made the day before)

Ingredients for around 24 pierogi.

2 1/2 cups bread flour – dough

1 teaspoon baking powder – dough

1 cup sour cream – dough

2 eggs – dough

1 Tablespoon water – dough

1/2 teaspoon course sea salt – dough

1 pound potatoes – boiled in salted water and peeled and mashed well – filling

4 oz sharp cheddar – grated (or as much cheese as you feel like) – filling

2 Tablespoons butter – filling

sea salt to taste – filling

black pepper to taste – filling

white pepper to taste – filling

cayenne pepper to taste – filling

Directions

Get out your stand mixer and attach the dough hook. In the bowl goes the flour, baking powder, sour cream, eggs, water, and salt. Mix low to get it together and then – Mix on medium high 8 minutes.

(For best results the filling should be made the day before) For the filling in a large bowl combine the mashed potatoes, cheese, butter, and seasonings. Mix and mash well till smooth.

Take about 1/3 of the dough. Lightly flour the surface of table, board, or rolling sheet.

Add dough ball and cover with a sheet of plastic wrap and roll it as thin as possible. Cut 3 inch circles. Use a rolling pin and get the circles a little thinner.

Stuff each circle with a meatball size scoop of potato filling. Pinch them shut. Use a fork to get the pinched shut ends better.

Repeat till done.

Reuse dough ends only if you don’t mind them coming out thicker.

Boil pierogi till they float.

You can eat them now or take it a step further and either sauté them with caramelized onions or fry them in butter with some canola oil.

You can serve the pierogi with sour cream and or apple sauce if desired.

A Special THANKS!!! To Cooks Country so I could do what I got here!

Enjoy!!!!!!!!