Just finished making 170 pierogies for the family holiday celebration of Koliada, or Yule, or Ukrainian Christmas.
Ingredients:
4 cups of flour, whisked
2 cups of water
3 pounds of potatoes, peeled, diced, boiled, (can add salt if you want)
3 cups (12 oz.) cheddar cheese, grated
Process:
Dough: Add water into flour, by bits, mixing with your hands, into a dough ball; if too sticky add a little more flour. Let rest half an hour, covered. Roll out thinly, as thin as you can, then take a circular measure (we usually use 6 or 8 oz. glass), and cut out rounds, snuggled next to each other. Gather the scrap dough and set it aside, covered.
Filling: Mash together the potatoes and cheese.
Pierogies: By half teaspoonfuls, put the potato mix onto a round in your hand. Fold it over so it forms a semi-circle, then pinch together the edges where they meet; pinch well, being careful to make sure that the corners and everywhere along the seam cannot leak. Put on a floured sheet and cover with a towel.
Cooking: Once they are all made, drop in batches into boiling water for about 6 minutes. They will float to the top. Strain, and if not eating right away, toss with butter/oil to keep from sticking. They reheat (and even freeze and reheat) well: can be put into oven or microwave.
