Pierogi

Ingredients:

1 large egg

2 tablespoons sour cream

1 cup whole milk

1 cup water

Roughly 4 cups flour, plus more for dusting

5 pounds baking potatoes, peeled and cubed

1.5 sticks unsalted butter, melted

1 cup grated white cheddar cheese

1 package cream cheese

Salt and pepper, to taste

Directions:

Start by making your dough. Add the egg, sour cream, milk and water and whisk together. Then, add your 3 cups of flour and combine. Once a sticky dough forms, dust your clean surface with flour and start to bring the dough together with a plastic scraper. Knead until the dough is soft and elastic (about 5-6 minutes), adding more flour as needed. Form into a ball, and let rest for 30 minutes.
Next, make the filling. Add the peeled and cubed potatoes to a large pot and cover with cold water. Season with salt and then bring to a boil. Cook until the potatoes are tender and then drain. Add the potatoes to a standing mixer and then gradually add 1 stick of melted butter, cheddar cheese and cream cheese and mix until everything is incorporated. Season, taste, and adjust accordingly. Set aside.
Now, roll out the dough. Remove the rested dough from the bowl and dust your clean surface again with flour. Roll the dough out to about 1/8 inch thick and then cut as many circles as you can with a cookie cutter or glass cup. Put the circles on a lined floured baking sheet so they don't stick. Form 1 inch balls of your filling and place in the center of each dough circle. Fold the dough over the filling, pinch the edges, and form a crescent shape. Make sure it's sealed so it doesn't explode in the boiling water! Finish this process until you have about 50-60 pierogi.
Take out a large pot of water and bring it to a boil. Season with salt and boil the pierogi until they begin to float. They'll sink first, then rise to the top, so once they do, wait one minute and then remove. Add the boiled pierogi to your serving dish until all the pierogi is boiled. Top with the remaining melted butter, chives, and enjoy!

Ingredients:

Directions:

Notes from the Chef