The Dish: Pierogi's at Cafe' Polonia

Potato and Cheese Pierogies
By Café Polonia

Ingredients:

Dough:
1 lb what flour
1 egg
2 egg yolks
¼ teaspoon salt
1.5 tablespoon butter
1 cup warm water

Filling:
1 lb farmers cheese (unsalted)
1 ¼ lb potatoes
Medium onion
¼ lb bacon (skip for vegetarian version)
½ teaspoon salt
½ teaspoon pepper

Preparing the dough:
In a food mixer bowl combine all the ingredients for the dough except for water. Start mixing slowly adding in the water. Mix for about 10 minutes until the dough has a nice consistency and does not stick to the bowl. Cut the finished dough into 4 or 5 pieces and wrap in foil so that it does not dry.

Filling:

Boil peeled potatoes in unsalted water, mash and let chill. Dice the onion and bacon and sizzle on a frying pan until golden brown. Combine potatoes, cheese, bacon, onions and spices in a food mixer bowl and mix until all ingredients mix together and form a filling. The filling can also be mixed by hand with a spoon.

Making the pierogi:

Roll a single piece of dough on cutting board or counter until thickness is that of a dime. Sprinkle flour on the surface beforehand so that the dough does not stick. Once rolled, cut out circle shaped pieces using the top of a regular glass. Put desired amount of filling on one side of the circle and enclose with remaining side. Pinch dough all around the filling making half moon shaped ravioli. Repeat with each piece of dough.

Throw pierogies into the boiling water. Let cook for about 10 minutes or until they float to the top. Drain and serve with caramelized onions and sour cream.

Enjoy!