Ciocia's Homemade Pierogi!

1 egg

2 tbsp. sour cream

1 cup milk

1 cup water

4 ½ to 5 cups flour

8 medium russet potatoes (about 3 lb.)

2 sticks butter

½ cup cheddar cheese

¼ cup farmers cheese

1 large sweet onion minced

1 bunch spring onions

Maggi liquid or instant beef bullion

Salt and pepper

For the dough

Mix together the egg and sour cream until smooth add water and milk until well blended slowly add flour until a soft elastic dough is formed. Set dough aside covered with a slightly damp towel.

Filling

Peel, cut and boil potatoes with salt. Sauté sweet onions in 4 tbsp. butter. Mash the potatoes and mix them with the sautéed onion with its butter and add cheeses. Mix well and beef bouillon and salt to taste. Cool entire mixture to room temperature stirring occasionally to even it up.

Assemble

Lay out a clean towel or sheet over ½ the table with enough sheet left to cover the perogies. The other part is for your assembling. Cut dough ball in half and lay on floured surface. Roll the dough out to about 1/8 inch thick. Take a round cookie cutter or glass about 2 to 2 ½ inch in diameter. Cut out as many circles as you can and put the rest in with the other half of dough under damp towel. Place a teaspoon sized ball in the center of each circle and fold over securing with fork or fingers. Put perogies on cookie sheets in freezer until frozen. The put in Ziploc baggies until ready to use. Freezing the perogies before cooking helps to keep them from opening while cooking.

Boil a pot of water and salt and place perogies in one at a time to keep separate (you can also move them around with spoon. Do not over fill. Cook perogies until they float to the top.

Sauce

Melt remaining butter in small sauce pan with sliced spring onions and beef bouillon to taste.

Once perogies are boiled they can be fried in butter before topping with sauce. Serve with sour cream.

ENJOY!