Pierogi's #958 3/11

Categories:
New 2011, potato

+++++Dough+++++
2 1/2 cups flour
1/2 teaspoon Salt
1 large egg; room temperature
1/2 cup sour cream
1/4 cup Butter; melted
1 teaspoon Baking Powder
1 egg; slightly beaten
salt and pepper to taste
+++++Filling+++++
2 baking potatoes; peeled
salt for water
1/2 cup Milk or cream
1/2 cup sour cream
1 cup gruyere cheese; shredded

For the dough. Have all ingredients at room temperature. Sift flour, salt, and baking powder together. Whisk egg, sour cream and butter together. Make a well in the flour mix, add wet ingredients, mix by hand until it forms a soft ball. Wrap with plastic and let rest for ten minutes. Roll dough out to 1/16" thick. Cut into circles and fill with favorite filling. Soak edges in the beaten egg and seal with a fork. Cook in salted lightly boiling water for about 8 minutes 6 at a time, flipping gently half way through. Drain: fry in butter and onions or try it with bacon. Add salt and pepper to taste. For the filling. Cut potatoes into 1" pieces and cook in generously salted water until fork tender; about 20 minutes. Drain and return to pan. Add milk and sour cream. Mash potatoes and stir in the cheese. Taste and season with salt if necessary.

Yield: 24 pierogi's