About the Recipe
Pierogi are incredibly versatile, you can add virtually anything to the filling and season them however you want. If you make too many, place the extras on a baking sheet, freeze them for a few hours, then transfer to a ziploc bag. They will keep in the freezer indefinitely.
Ingredients
For filling:
3 pounds Russet potatoes
1 cup sharp cheddar cheese
3 cloves roasted garlic
1 tsp celery salt
1 tsp black pepper
1 tsp garlic powder
For dough:
3 cups AP flour
2 tsp salt
1/2 cup milk
1/2-1 cup water
Preparation
For the Filling:
Boil the potatoes for about 15 minutes, or until fork tender
After cooling, peel the potatoes and place in a bowl
Mash the potatoes
Add the cheese, roasted garlic, and seasonings, stirring gently to combine
Taste and adjust seasoning at this point!
For Roasted Garlic:
Coat a head of garlic with about 1 tsp of oil
Wrap in aluminum foil and bake at 350 F for about 1 hour
For the dough:
Combine flour and salt in a mixer, add milk and 1/2 cup water
Mix dough, adding water as necessary until the dough just comes together
Wrap dough in plastic wrap and rest for at least 20 minutes
Roll out the dough to about 1/4 inch thick
Cut out rounds or cut dough into 2x2 in squares
Scoop a small amount of filling onto the dough, just off center
Wet the edge of the dough and fold over the filling, crimping with a fork to seal
Bring a pot of water to a boil
Gently lower the pierogi into the water and cook for 10-15 minutes
Melt 1-2 tsp of butter in a pan over medium heat
Transfer the cooked, drained pierogi into the buttered pan
Fry the pierogi until golden brown on both sides, about 3 minutes a side