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Ingredients
| all-purpose flour (unsifted): 4 cups |
| eggs: 1 |
| water: 1 3/4 cups (warm) |
| salt: 1/2 tsp |
| russet potatoes (diced): 2 cups (mashed) |
| vegetable oil: 2 Tbl |
| dehydrated onion flakes: 1 Tbl (minced) |
| cheddar cheese (shredded): 1/2 cup (grated) |
| salt |
| black pepper |
Pierogies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
30 serving(s)
Tags
- Combine water, egg and salt and add to 3 cups of flour.
- Mix well.
- Add and knead in the fourth cup until smooth and elastic.
- Brush with oil and set aside for 15 minutes.
- Roll out dough as for pie crust, it will spring back a bit.
- Cut out with a round cookie cutter. (I use a large mason jar rim).
- Place a round on the palm of our hand; place a spoonful of the filling on it.
- Fold over to make a half-circle.
- Press the edges together with your fingers, making sure the edges are free from filling.