Pierogies

Ingredients:

For the Dough:

• 3 eggs
• 8 oz cream cheese – softened to room temperature
• salt – to taste
• 5 C flour
• 1/2 C cold milk
• 1/2 C cool water

For the Filling:

• 3-1/2 lbs (approx) hoop cheese (you can find this at a specialty market in the deli section, they have to order it for you)
• 1 egg
• 5 lbs mashed potatoes
• salt & pepper – to taste

Directions:

Make the Dough:

1. In a medium sized bowl, with an electric mixer, beat eggs until fluffy
2. Add cream cheese and salt
3. Beat for 1 minute
4. Add flour, milk and water – beat until smooth
5. Knead dough for approx 5 minutes
6. Roll dough out on a floured surface to 1/8” thin and cut out 3″ to 4″ circles

Make the Filling:

1. Mix all filling ingredients together
2. Fill dough circles with prepared filling and fold over into 1/2 circles – pressing edges with a fork to seal
3. Drop into boiling water (5 at a time) and soft boil for approx 5 minutes until pierogie floats to the top
4. Drain well & fry both sides in butter until brown & crisp
5. Serve with sour cream