Pierogie [peer-Oh-Gee] Potato Pierogies Perogies

Step 1

In a food processor with the blade and pulse flour and salt.

Step 2

Add eggs and cream cheese run processor till crumbly about 20 seconds.

Step 3

Then through tube slowly add lukewarm water till dough comes into a ball.

Step 4

Process 6 seconds.

Step 5

If sticky just add a little more flour.

Step 6

Let rest 20 minutes.

Step 7

Roll half the dough on floured surface to about 1/16 inch thick.

Step 8

Cut out 5 inch circles using a glass or cookie form.

Step 9

Fill each circle with about 2 tablespoons of filling.

Step 10

Fold over making sure edges are sealed.

Step 11

If dough won`t seal lightly brush water on edges and pinch together.

Step 12

Continue till all dough and filling is used up.

Step 13

Cook in salted boiling water with olive oil.

Step 14

Cook 10 at a time do not over crowd.

Step 15

Stir to avoid sticking.

Step 16

About 3 minutes.

Step 17

Remove with slotted spoon and place in bowl.

Step 18

Add sauteed onions and butter to coat.

Step 19

Repeat till all are cooked.

Step 20

You can serve with sour cream.

Step 21

After boiling you can also pan fry in butter and onions till golden brown.