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         Title: Potato Cheese Pierogies   
    Categories: Polish, Vegetarian   
         Yield: 4 Servings   
      
     3 1/2 qt Water   
         2 c  Potatoes; unpeeledm chopped   
         1 c  Farmer cheese   
       3/4 c  Sharp cheddar cheese; grated   
         1 tb Lemon juice   
         1 ts Dijon mutard   
         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 1/2 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 5   
     minutes. Remove with a slotted spoopn 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 by Horn of the Moon Cookbook by Ginny Callan   
      
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