Potatoe-Cheese Pierogies [Ukraine]

Although these require a some work, they're fantastic and amazing and delicious and can be stored. And varied. And eaten again and again and again. So good. Also, the great thing is you can vary fillings: cheese and spinach, beef and mushrooms, etc

Ingredients:

For the Dough:
2 cups of flour
2 egg yolks
1 tsp of salt
2 tsp veggie oil
1 cup cold water

For the Filling:
3 medium size potatoes
1 cup cheddar cheese
0.25 cup cream cheese
milk/yogurt/sour cream to taste
salt to taste


Skin and boil the potatoes. When cooked, mash together. Add cream cheese, salt, and milk and mash some more. Add in the cheddar cheese and mix well. Set aside. Try not to devour... you just added cream cheese to potatoes...

Pour the flour into a pile on a wooden board, and sprinkle salt on top. Dig a small well in the center of the flour, and add the two egg yolks and the oil. Drag your fingers in a circular motion starting at the inside of the pile, mixing the flour with the eggs and working your way out. Add cold water as necessary to mix, until you get a dough that holds and is a bit sticky. You may not need to use all the water. Form a ball, then knead the dough ~30 times until soft and well mixed. Wrap in ceran wrap and throw in the fridge for a few hours. Overnight would be ideal.

When ready, remove the dough from the fridge, and divide into three parts. Shape the chunks into logs of 1.5 cm in thickness. Slice into 1.5 cm pieces, and sprinkle with flour. Use a rolling pin to make small discs of about 7cm in diameter.

Place a tbsp of filling into the center, fold in half, and use fingers to crimp edges.

Add finished pierogies to a pot of lightly simmering, salted water. Cook for about five minutes. Don't over crowd the pan. Remove, and drain.

Wilde Oscar says: When you add the pierogies to the pan they should sink. Once they're cooked, they generally start to float and rise to the top of the water. Let them cook for about 1-2 mins after they've reached their buoyant stage.

Add a bit of cooking oil to a skillet, and throw on the boiled pierogies to brown each side. The pierogies should be edible without being added to the skillet- you aren't trying to cook them in a frying pan, just brown them.

Sprinkle chives and sour cream on the side, and enjoy.

Wilde Oscar says: For a healthier alternative, you can add the boiled pierogies to a panini machine or grill coated with cooking spray to brown. Serve with shaved turkey breast. Just as delicious.

Also, you can put just about anything inside pierogies- chopped baby spinach cooked with cottage cheese and mixed with mushrooms, ground beef, sauteed onions,  and a touch of minced garlic is also a fantastic filling.