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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Pierogi   
    Categories: Pastry, Potatoes, Cheese, Vegetables   
         Yield: 6 Dozen   
       
         5 c  A-P flour   
         1 ts Salt   
         1 c  Water   
         3 lg Eggs; room temp   
       1/2 c  Butter; softened   
      
   MMMMM--------------------------FILLING-------------------------------   
         4 md Potatoes; peeled, diced   
         2 md Onions; chopped   
         2 tb Butter   
         5 oz Cream cheese; softened   
       1/2 ts (ea) salt & pepper   
      
   MMMMM-----------------TO SERVE OPT. INGREDIENTS----------------------   
       1/4 c  Chopped onion   
         1 tb Butter   
              Minced fresh parsley   
       
     In a food processor, combine flour and salt; cover and   
     pulse to blend. Add water, eggs and butter; cover and   
     pulse until dough forms a ball, adding an additional 1-2   
     tablespoons water or flour if needed. Let rest, covered,   
     15-30 minutes.   
        
     Place potatoes in a large saucepan and cover with water.   
     Bring to a boil over high heat. Reduce heat; cover and   
     simmer until tender, 10-15 minutes. Meanwhile, in a   
     large skillet over medium-high heat, saute onions in   
     butter until tender.   
        
     Drain potatoes. Over very low heat, stir potatoes until   
     steam has evaporated, 1-2 minutes. Press through a   
     potato ricer or strainer into a large bowl. Stir in   
     cream cheese, salt, pepper and onion mixture.   
        
     Divide dough into 4 parts. On a lightly floured surface,   
     roll 1 portion of dough to 1/8" thickness; cut with a   
     floured 3" biscuit cutter. Place 2 teaspoons filling in   
     center of each circle. Moisten edges with water; fold in   
     half and press edges to seal. Repeat with remaining   
     dough and filling.   
        
     Fill a Dutch oven half full with water. Bring to a boil   
     over high heat; add pierogi in batches. Reduce heat to a   
     gentle simmer; cook until pierogi float to the top and   
     are tender, 1-2 minutes. Remove with a slotted spoon. In   
     a large skillet, saute 4 pierogi and onion in butter   
     until pierogi are lightly browned and heated through;   
     sprinkle with parsley. Repeat with remaining pierogi.   
        
     Diane Gawrys, Manchester, Tennessee   
        
     Makes: 6 dozen   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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