Myslinski Family Pierogy Recipe

Potato and Cheese Pierogy.

(Also called Pedaheh)

Dough Ingredients:

4 cups all purpose flour.

1 teaspoon salt.

2 large eggs.

1/2 cup sour cream full fat.

1/2 cup whole milk yogurt (or another 1/2 cup of sour cream).

1/2 cup melted butter.

Filling Ingredients:

6 medium potatoes, peeled and cut into cubes.

1 16 oz. package of Very Sharp cheddar cheese, grated.

One medium onion, whole peeled.

2 peeled shallots or 4 whole peeled cloves of garlic.

One teaspoon of ground black pepper.

Salt to taste.

Garnish Ingredients:

One stick of butter.

One medium onion, chopped into small cubes.

1/2 pound salt pork, cut into 1/4 inch cubes.

Small container full fat sour cream.

1) Make the dough. Add all dough ingredients into a large bowl, and knead until a solid ball of uniform consistency.

Cover with towel, and it should rise a little bit.

2) Make the filling. Boil the potatoes with the peeled whole onion and shallots.

When potatoes are soft, drain, remove onion and shallots and blend using an immersion blender.

Add the grated cheese, onion/shallot paste, and black pepper to the drained potatoes. Mash well.

3) Roll the dough flat on a flour dusted countertop. Press the mouth of a 3 inch diameter glass into the dough, and remove the

cut wrapper. Put one teaspoon of filling in the center of the wrapper. Wet your index finger and run it around the

rim of the wrapper to wet it. Pinch the dumpling closed several places and lay it on flour dusted wax paper.

4) Cut the onion and salt pork into cubes. Fry the salt pork first until brown, then add the onion and it will caramelize.

Remove the cooked salt pork and onions leaving the hot butter in the frying pan.

5) Boil the pierogy until they rise to the top of the pot, and transfer them to the hot frying pan.

Fry until golden brown. Add back the onions and salt pork, and spoon onto plates. add sour cream on the side with a light dusting of smoked paprika. Serve with grilled kielbasa sausage. Delicious!