Christmas Eve Pierogis
- 1 lb sour cream
- 3 eggs blended
- 5 cups all purpose flour
- approximately 5 lbs potatoes
- 2 lbs extra sharp cheddar cheese
In large bowl, make a well in the middle of flour. Add blended eggs and sour cream (can combine if desired prior to adding to flour) into well in the middle. Mix this until it is a nice dough. Cover with moist towel or plastic wrap and let it rest for 30 minutes.
Peel and boil potatoes in large pot, when cooked, drain water and add thinly sliced cheese to melt together with hot potatoes.
After 30 minutes, roll out dough thick enough to hold filling, but not too thick. You may need some extra flour to facilitate rolling, but try to keep dough sticky enough to pinch together. I find it easier to roll out half the dough, and then roll out each individual "square" of dough some more until thickness is right. Cut dough into "squares" or rectangular shapes and fill with filling mixture, making sure to PINCH dough edges so they do not open when cooked.
Generally, we cook a dozen at a time so cover uncooked pierogis until ready to cook a batch with a towel. Have a large pot of water boiling (can add a drop of oil to help keep them from sticking) and gently place into boiling water. The cooked pierogis will float to the top of the pot when ready to be removed, about 5 minutes. We place into a buttered casserole dish and keep butter around each of them so they do not stick to each other. Serve with fried onions and enjoy all your hard work!
(Total servings depends on how big or small you make them, but on average one batch makes about 40 med./large or 50 small.)