Potato Pierogi

Potato Pierogi

Dough preparation:

2 cups all-purpose flour
1 jumbo egg or 2 small eggs
2-3 Tbsp purified water

Stuffing preparation:

2 lbs potatoes, boiled
1/2 white onion, chopped
1 Tbsp fresh-churned butter
3 Tbsp cottage cheese
1 Tbsp chopped chives
Salt and freshly ground pepper to taste
Fresh nutmeg to taste
Melted butter for garnishment

Mix the ingredients for the dough together, adding just enough water to form a firm dough. Divide in half and roll into thin sheets.

Mash the potatoes coarsely. Sauté onion in the butter until golden brown and add potatoes along with the remaining ingredients. Stir to combine completely.

Place mounds of the filling 1 to 2 tablespoons at a time along one edge of the dough approximately 2 to 3 inches from the edge. Fold the dough over the filling; using a pastry cutter or the rim of a small glass, cut out semi-circles. Press the edges of the dough together to seal.

Repeat with the remaining dough and filling, rolling the leftover pieces of dough as you go. Drop the pierogi into boiling, salted water and boil, covered, for 2 to 3 minutes or until the pierogi floats to the surface. Remove with a slotted spoon and drain.

Serve fast with melted butter.

Serves up 6 to 8.