Ingredients
10# Baking Potatoes – peeled, cubed, boiled and mashed (save water for dough)
8# Farmer’s cheese
1 pt sour cream
salt & pepper to taste
Proceed as follows
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Combine mashed potatoes, farmer’s chees e, sour cream, salt and pepper in large bowl Shape into balls using 1 3/4″ ice cream scoop or roll by hand into 1 1/4″ balls Dough
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1 stick margarine – melted 4 large eggs – beaten 3/4 C Milk 1-1/2 C Potato Water – stir in sediment 1t salt 8 c flour
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beat eggs in mixer bowl with whisk. A dd melted margarine, milk, potato water & salt.
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Change to paddle beater and add 4 c flour. Beat until smooth. divide batter in half.
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Change to dough hook and add enough remaining flour to half of batch so dough does not s tick to hands repeat with other half of batter. Dough should be refrigerated for several hours or overnight to make it easier to handle. Pat out a piece of dough and put through pasta machine on thickest setting Reduce thickness u ntil pierogis do not break when boiled (trial and error) cut dough into cir cles – approx 3 3/4″ dia. using cookie or biscuit cutter (or lid of jar) NOTE - about 3 batches of dough needed for 10# raw potatoes used in filling. Assemble dough & filling by putting scoop of filling in center of each circl e, folding dough over and pinch edges to seal.
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Cool in boiling water app roximately 1 minute after pierogis rise to surface.
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Coat with melted marg arine and refrigerate or freeze until ready for use.
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Thaw and fry until golden brown. Serve with mushroom gravy of desired.
Yields about 200 to 250 pierogis