Sunday Supper: Pierogies

Name: Sunday Supper: Pierogies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 48
Cuisine: Eastern European, European
Ingredients: 1 large egg, beaten; 710 milliliters all-purpose flour; 48 servings Kosher salt and cracked black pepper; 1 sliced onion fried in 1 tablespoon butter (optional); 2 larges Russet potatoes; 1 large pinch salt; 355 milliliters shredded sharp Cheddar; 2 teaspoons vegetable oil; 237 milliliters water

You can never have too many hor d'oeuvre recipes, so give Sunday Supper: Pierogies a try. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 53 calories. This recipe serves 48. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up sharp cheddar, onion fried in tablespoon butter, kosher salt and cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. This recipe is typical of Eastern European cuisine. It is a good option if you're following a vegetarian diet.

Instructions

Place flour and salt in a large bowl and make a well in the center.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Add water, egg and vegetable oil and mix, slowly incorporating flour until soft dough forms. Turn soft dough out onto floured surface and knead until smooth and elastic, about 8 minutes. Cover with a clean kitchen towel and let rest for 1 hour.

Ingredients you will need

Vegetable Oil

Dough

All Purpose Flour

Water

Egg

Equipment you will use

Kitchen Towels

To make filling: Peel potatoes and cut into 1 inch pieces. Boil in salted water until potatoes are tender, about 10 minutes.

Ingredients you will need

Potato

Water

Drain potatoes and place in a large bowl and mash with a potato masher or fork, slowly adding grated cheese. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Cheese

Equipment you will use

Potato Masher

Bowl

Assemble pierogies: Divide dough in half, reserving other half under a kitchen towel. Divide halved dough into 24 evenly sized pieces.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Roll each piece into a round about 1/8-inch thick. Wet edges of dough and place a rounded teaspoon worth of filling in center of round. Close dough around filling creating a semicircle sealing edges with fingers. Repeat with all remaining dough (there may be some filling left).

Ingredients you will need

Dough

Roll