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1
In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk.
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2
With your hands mix together until dough forms a ball.
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3
Turn out on a floured board and knead until smooth.
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4
You may add a little more flour to make the dough pliable.
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5
Divide dough into fourths.
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6
Put the pieces under a damp cloth, so it won't dry out.
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7
Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass.
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8
Put pierogi rounds under damp cloth while cutting the rest.
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9
Filling: This may be made ahead of time!
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10
Mash hot potatoes.
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11
Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper.
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12
You may add a little milk if too dense.
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13
The consistency should be a little thicker than mashed potatoes.
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14
Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle.
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15
Fold over to form a half circle.
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16
Seal edges by pinching together with your fingers.
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17
I then take a fork and press all along the edges.
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18
Repeat with remaining dough filling.
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19
Cooking pierogis: Fill a large pot half full with water and bring to a boil.
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20
Drop 5 or 6 pierogis in at a time.
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21
When they float to the top, cook for 1 minute.
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22
Place in a colander to drain.
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23
They will stick to paper towels.
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24
Repeat with remaining pierogis.
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25
Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl.
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26
Place pierogis in pan and cook for 2 mintues on each side.
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27
You may have to add more butter for frying.
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28
Remove and place in a covered casserole dish.
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29
When all pierogis are prepared, pour sauteed onion over the top.
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30
Serve with sour cream or applesauce.
