The Healthy Hedonist Holidays/Myra Kornfeld 2007

Pierogi Dough

Servings

Preparation Time

Cooking Time

Temperature

Notes

Calories

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Saturated Fat

Fat

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Cholesterol

36 each

`INGREDIENTS:`
2 cups unbleached white flour	1 teaspoon salt	1/2 cup cold dry mashed potatoes
2 egg yolks	1/3 cup water	1 tablespoon extra virgin olive oil
sauerkraut and cabbage, dilled potato cheese, or Swiss chard filling

`1`	Whisk the flour and salt together in a large bowl. Add the mashed potatoes and rub them into the flour with your hands, pressing out any large lumps.
`2`	Whisk together the yolks, water, and oil in a small bowl. Pour the liquid into the potato and flour mixture and mix, squeezing the dough together by hand. Turn the dough out onto a lightly floured board and knead just until smooth. (Too much kneading will toughen the dough.) Divide the dough into 2 balls. Rub a little oil over the balls and wrap in plastic. Let rest for at least 10 minutes.
`3`	Alternatively, use a food processor method: Pulse together the flour and salt. Add the potatoes and pulse a few times until evenly distributed. In a small bowl, whisk together the yolks, water, and oil. Pour the liquid into the food processor and process 15 to 30 seconds until the dough forms a ball. Divide into 2 balls, lightly oil, and wrap in plastic. Let rest for at least 10 minutes.
`4`	Have ready a baking sheet covered with parchment paper or a dusting of flour for the finished pierogis.
`5`	Roll the dough, one ball at a time, lightly floured surface until very thin. Cut out circles with a 3-inch cookie cutter or a glass. Place the circles on the baking sheet and cover with a damp towel to keep them from drying out. Roll out the scraps only one time; you should get 18 pierogis per ball of dough.
`6`	To fill, place a teaspoon of filling in the center of the dough. Fold over to form a half circle. Press to seal well (adding a dab of water on the edge to help seal if necessary), leaving a 1/4-inch border. Once you have rolled and filled the pierogis from the first ball of dough, re-cover the baking sheet with the damp towel and repeat the process with the second ball.
`7`	At this point you can freeze the pierogis on the baking sheet, then stack in freezer bags. Cook them without defrosting.
`8`	To cook, bring a large pot of water to a boil. Add the pierogis without crowding and cook until they float to the top, about 5 minutes. Serve hot.