Aunt Bunny’s Pierogies

Potato Filling:

5 lb. bag potatoes (red or white)

3/4 to 1 lb. Colby Longhorn Cheese

Well, I like to use a very nice fresh bag of potatoes. You can use red or white, just make sure they are fresh. And you MUST use COLBY LONGHORN CHEESE. This makes all the difference in the taste of the potatoes. I’ll use a 5 pound bag of potatoes and cook them like you would cook them for mashed, BUT DO NOT ADD MILK. Cook the potatoes, drain well, and add the cheese. I usually shred the cheese because it melts easier. I dont measure but it’s usually about 3/4 to 1 pound of cheese. Just a hunk of COLBY LONGHORN CHEESE. Make the potatoes first, and while they are cooling, make the dough.

Dough:

6 cups of flour

Two cups of water

1 tablespoon of oil

1 tablespoon of salt

two beaten eggs

Knead this together and let the dough “rest” for about 15 minutes. Cut off a piece of dough, and roll out in a thin sheet. Either cut into squares, or use a glass to cut out round circles. Put in your filling, and pinch the sides together. If the dough won’t stick, put your finger in some water, lightly wet the edges, and this should work to seal the sides. I only roll out the dough once. If you re-work the dough too much, it gets very tough. It takes a lot of practice to make them all look pretty. Sometimes I have some very goofy shaped pierogies. Try to be a little gentle with the dough.

To cook the pierogies, boil a large pot of water. Depending on the size of the pot, add a couple of dozen of the pierogies GENTLY to the water, and sort of stir them so they do not stick to the bottom of the pot. I’d say it takes about 4 – 6 minutes or so. When they float they should be ready. Take them out with a slotted spoon, drain well in a colander, I rinse mine in cold water, then either freeze them in boiling bags, or make a pig of my self and eat some. I like to put them in a pan of melted butter, and lots and lots of onions. They are also good served with sour cream on the side!