Pierogies

Recipe by: Roche Bros

Servings

Prep time

105 minutes

Cook time

45 minutes

Calories

533 kcal

Ingredients

6 medium russet potatoes (about 2 1/2 pounds), unpeeled, cut into 1-inch pieces
2 ½ tablespoons Full Circle Organic unsalted butter plus additional for serving (optional)
1 package (8 ounces) Food Club shredded sharp Cheddar cheese
3 teaspoons kosher salt
6 cups Food Club all-purpose flour
Sour cream and chopped green onions for servings (optional)

In large covered saucepot, heat potatoes and enough salted water to cover to a boil over high heat. Reduce heat to medium-low; simmer, uncovered 15 minutes or until potatoes are easily pierced with a knife. Reserve 2 1/4 cups cooking water; add butter to reserved water.
Drain potatoes; return to saucepot. Add cheese and 1 teaspoon salt; mash with potato masher until well combined.
In large bowl, stir flour and remaining 2 teaspoons salt. Gradually stir in cooking water-butter mixture until dough forms; you may not need to use all of the water.
Transfer dough to work surface; knead dough 5 minutes or until smooth. Cover dough with plastic wrap and let stand 10 minutes.
With rolling pin, roll dough 1/8-inch thick; cut out circles with 4-inch round cutter or glass. Gather scraps; reroll to cut additional circles. Place about 1 tablespoon potato mixture in center of each circle; dip brush in water and lightly run along 1 side of dough circle. Fold dough over filling; press edges together to seal and place in single layer on cookie sheet. Repeat with remaining dough and filling. Makes about 45 pierogies.
Heat large saucepot of water to a boil over high heat. In batches, add pierogies and cook 8 minutes or until edges of pierogies are cooked through; drain. Toss hot pierogies with butter and serve topped with sour cream and green onions, if desired.