Comfort food comes in all different forms. Sometimes it is fried, sometimes it is sweet, sometimes it is covered in cheese. There are a few dishes in this world that should be consumed while wrapped in a blanket. Peirogies for me are one of those dishes. I first had hand made pierogis in college when a friend of mine shared some that his mom had made. I was hooked.
These are perfect to make with friends. Open a bottle of wine, share some stories and before you know you have a few freezer bags of these pillowy treats. Ready for a rainy day…ready for a blanket.
Potato and Cheddar Pierogi
(this recipe has been adapted from the Martha Stewart Website):
1 large egg
2 T sour cream
1 c milk
1 c water
4 1/2 to 5 cups flour, plus more for dusting
5 lbs red potatoes, peeled and quartered
½ c grated cheddar cheese
½ c sour cream
1 t of horseradish
Coarse salt and freshly ground pepper
2 T cornmeal
For the Dough:
In a medium bowl, whisk egg with sour cream until smooth. Add milk and water, and whisk until combined. Add about 3 cups flour it the liquid mixture and stir with a wooden spoon to combine. The dough will still be fairly wet. Turn dough out onto a well-floured surface and work in another 1 cup of flour. You may need to use a plastic scraper to lift dough as you work the flour into it since the dough is very sticky. Continue kneading for 8 to 10 minutes while working in another 1/2 cup flour. The dough eill be elastic in texture but should not be extremely sticky. Do not add too much flour or the dough will be too tough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
For the filling:
Place potatoes in a large pot, and cover with water and salt the water. Place over high heat, and bring to a boil. Cook until tender. Drain and mash with a potato masher. Add sour cream, horseradish, cheese, salt and pepper. You do not want the filling to be too liquid but you want it to be full of flavor and have a nice texture.
On a floured surface, roll out dough to about 1/8 inch thick. The dough will be elastic and might spring back. Using a glass or cookie cutter ( about 2 1/2 inches in diameter), cut out as many circles as possible. Form filling into 1 1/2-inch balls, and place in the center of each dough circle. Fold dough over filling, and pinch the edges. Keep repeating the process until all pierogies are made.
Place pierogi in boiling salted water in batches. They will rise to the top, then let them cook for about a minute more. Remove pierogi from pot, and transfer to serving dish. Some people cook serve them with sour cream I prefer to serve mine with salsa! I know it is untraditional but being from Arizona we put salsa on EVERYTHING! Trust me it is delicious!