Did not take a lot of pics
But here it is 2 & 1/2 Pounds of Tatters
with Chicken Bullion cubes
While they were boiling I diced 1/3rd of an Onion
Saute until a light brown
I riced the potatoes & shredded some Cheddar
mixed the Onion in
Made my dough
Rolled and filled the Pierogies these went into the freezer
These we kept for dinner
Fried up with some Onion for dinner
Thanks for watching
Richie
Plain Dough Ingredients
2 large eggs (room-temperature, beaten)
1/2 teaspoon salt
1/3 cup water (or more as needed, lukewarm)
2 cups all-purpose flour (or more as needed)
Pierogi Dough (Sour Cream) Ingredients
3-1/2 cups all-purpose flour, plus flour to dust the work surface
1/2 teaspoon salt
1/2 cup sour cream
2 Large eggs (room temp)
1/3-1/2 cup water
Directions
1 In a medium bowl, whisk together eggs, salt, and water.( Sour Cream if using)
(Using a KA add liquid to the flour)
2 Add the flour all at once and mix until well moistened.
3 Then knead the dough in the bowl until it is firm and well mixed.
4 Cover with an overturned bowl or loosely with plastic wrap and
let rest 10 minutes to 1 hour for the gluten you've developed in
the mixing process to relax. This will make rolling much easier.
5 Or you can wrap the dough in plastic, refrigerate it, and work
with it another day. Make sure you let it come to room temperature before you start to roll it
Potato-Cheese Filling:
2 pounds russet potatoes (scrubbed and boiled in their jackets)
2 tablespoons onion (finely minced, sautéed in 1 tablespoon butter)
8 ounces dry curd or farmer's cheese,cheddar (room temperature; or ricotta)
1 Tspn kosher salt (to taste)
Optional: freshly ground black pepper (to taste)
1 Gather the ingredients.
2 Make the filling by peeling the potatoes and fork blending or ricing them (do not mash) into a large bowl.
3 Add the sauteed onion and Cheddar cheese and mix well. Season to taste with salt and pepper and set aside.
4 Assemble the pierogi on a floured work surface. Roll out the dough thinly and cut with a 3-inch round or glass.
5 Spoon a portion of the filling into the middle of each circle.Fold dough in half and pinch edges together. You can use a fork to do this
But here it is 2 & 1/2 Pounds of Tatters
with Chicken Bullion cubes
While they were boiling I diced 1/3rd of an Onion
Saute until a light brown
I riced the potatoes & shredded some Cheddar
mixed the Onion in
Made my dough
Rolled and filled the Pierogies these went into the freezer
These we kept for dinner
Fried up with some Onion for dinner
Thanks for watching
Richie
Plain Dough Ingredients
2 large eggs (room-temperature, beaten)
1/2 teaspoon salt
1/3 cup water (or more as needed, lukewarm)
2 cups all-purpose flour (or more as needed)
Pierogi Dough (Sour Cream) Ingredients
3-1/2 cups all-purpose flour, plus flour to dust the work surface
1/2 teaspoon salt
1/2 cup sour cream
2 Large eggs (room temp)
1/3-1/2 cup water
Directions
1 In a medium bowl, whisk together eggs, salt, and water.( Sour Cream if using)
(Using a KA add liquid to the flour)
2 Add the flour all at once and mix until well moistened.
3 Then knead the dough in the bowl until it is firm and well mixed.
4 Cover with an overturned bowl or loosely with plastic wrap and
let rest 10 minutes to 1 hour for the gluten you've developed in
the mixing process to relax. This will make rolling much easier.
5 Or you can wrap the dough in plastic, refrigerate it, and work
with it another day. Make sure you let it come to room temperature before you start to roll it
Potato-Cheese Filling:
2 pounds russet potatoes (scrubbed and boiled in their jackets)
2 tablespoons onion (finely minced, sautéed in 1 tablespoon butter)
8 ounces dry curd or farmer's cheese,cheddar (room temperature; or ricotta)
1 Tspn kosher salt (to taste)
Optional: freshly ground black pepper (to taste)
1 Gather the ingredients.
2 Make the filling by peeling the potatoes and fork blending or ricing them (do not mash) into a large bowl.
3 Add the sauteed onion and Cheddar cheese and mix well. Season to taste with salt and pepper and set aside.
4 Assemble the pierogi on a floured work surface. Roll out the dough thinly and cut with a 3-inch round or glass.
5 Spoon a portion of the filling into the middle of each circle.Fold dough in half and pinch edges together. You can use a fork to do this
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