- 4 and 1/2 c. flour
- 1 tsp salt
- 2-3 tbsp melted butter
- 2 eggs
- 1 egg yolk
- 2 tbsp oil
- 1 lg. can evaporated milk, 12 oz.
- 1 tbsp lemon juice
- 6-10 medium red/white potatoes, peeled
- 1-2 c. shredded cheese
- onion powder to taste
- salt and pepper to taste
- 1 sm. can evaporated milk, 5 oz.
In a large pot boil potatoes till tender with a fork. Mash with butter and milk to form mashed potatoes, add the shredded cheese and season with onion powder and salt/pepper. Set aside to cool.
While the potatoes cook; In a large bowl whisk together eggs, egg yolk, milk, lemon juice, oil and butter. Whisk till well blended, next add the flour and salt and stir till dough forms and becomes a ball. Add additional flour if needed to remove wetness. Set aside covered with a towel for 15-20 minutes.
Take a piece of the dough out and roll out with a rolling pin on a floured surface, flipping to evenly flour and keep from sticking. Take a large cookie cutter or cup/glass about 4 inches and cut out circles approximately 1/8 inch thick. Not too thin to tear but not too thick.
Spoon a tablespoon of the mashed potatoes into the center and fold over, mash the edges together, moisten with a little water if the edges do not want to stick. Place on a floured cookie sheet or a container that is floured with floured wax paper between the layers. Freeze.
When frozen, then prepare a skillet with light oil on medium heat. Add the pierogy in 1 layer to the hot pan and cook about 6 minutes per side or till golden brown.
Enjoy as is or sour cream can be used as a common dipping sauce.