MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Cheese Pierogies
Categories: Polish, Vegetarian
Yield: 4 Servings

3 1/2 qt Water
2 c Potatoes; unpeeled, chopped
1 c Farmer cheese
3/4 c Sharp cheddar cheese; grated
1 tb Lemon juice
1 ts Dijon mustard
1 ts Dried dill
1 ds Black pepper
1 1/2 c Unbleached white flour
1/2 ts Salt
1/8 ts Nutmeg
4 tb Butter
2 Eggs; beaten
Butter
1 c Sour cream
Paprika

Pierogies are a small turnover that can be baked or boiled like a
dumpling. We have always baked our pierogies at the cafe. Then I
ate at a Polish restaurant in Montreal and ordered pierogies. They
boiled theirs, using a dumpling type of dough, and smothered them
in butter and dollops of sour cream when they were served. They
were delicious.

So I went home and experimented, trying to duplicate what I had
eaten. Here is a wonderful, if not exact, replica.

Bring 2 cups water to a boil in a saucepan, add potatoes, and cook
until tender. Drain and mash well in a medium-sized bowl. Add the
farmer and cheddar cheeses, lemon juice, mustard, dill weed, and
pepper. Mix well and set aside.

Combine the flour, salt, and nutmeg in a mixing bowl. Or, if you
have a food processor, use the chopping blade attachment and add
the flour to the bowl. Cut the butter into the flour mixture until
well blended. Add eggs and knead until smooth. This can all be done
with the food processor or by hand. Dough should be smooth, moist,
and elastic. Divide dough evenly into 16 balls.

Bring 3 qt water to boil in a 4 qt pot over medium heat. Set a lid
on the pot and the water will boil more quickly.

Roll out each piece of dough into a 4-1/2" diameter circle. It
doesn't have to be perfectly round. Put approximately 1-1/2 tb
filling into half the circle, leaving a 1/4" border to the edge of
the dough. Now fold the half circle with no filling over the half
with filling. Dip a fork in water and press down the edges of the
circle to seal it. Repeat this process until all your circles have
been rolled out and the filling is all used up.

Place 3 to 4 pierogis into the boiling water, whatever fits in the
pot comfortably. When they rise to the top they should then boil
for 5 minutes. Remove with a slotted spoon when done. Repeat until
all the pierogies are cooked. Serve with pats of butter over the
pierogies and garnish with dollops of sour crea and a generous
sprinkle of paprika.

If you don't plan to eat all the pierogies at once, freeze the
uncooked extras for another meal. They can go from their frozen
state into boiling water. Just increase the cooking time in the
boiling water by 3 minutes.

Recipe FROM: Horn of the Moon Cookbook by Ginny Callan

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