Some Pierogies

Steak, Potato, and Cheese Pierogies.

These are so easy to make and worth every minute.

Dough

2 c flour

1/2 c water

1 egg

1/4 tsp salt

Filling:

Any variation of mashed potatoes. For mine I made fresh mashed potatoes but also added some left over goodies that I had in the fridge:

3 russet potatoes - boiled and mashed

1 1/2 c chopped steak - already cooked

1 c cheese dip - made of parmesan, swiss & cream cheese

Directions:

Mix the ingredients for the dough together. Knead on a lightly floured surface until the dough is smooth and then let it rest for 30 mins. Roll out the dough to the thickness of a 1/8 inch.

Combine all your ingredients for your mashed potatoes.

Cut out rounds of dough with a cookie cutter or a drinking glass. For 2 inch circles, fill with a generous teaspoon of the potato mixture. For 3 inch circles, fill with a tablespoon of potato mixture. Fold the dough in half and pinch together the sides to seal the filling inside the dough.

Boil for 8 minutes, drain, then brown the pierogies in a skillet with butter & sauteed onions. Serve with sour cream.

viola

happy food!

xoxo