Potato And Cottage Cheese Pierogis

We love these, and they use up leftovers.

Preparation Time: Too freaking long, actually

Ingredients:

1 recipe homemade pasta
1 cup leftover mashed potatoes
1/2 cup cottage cheese (often of questionable virtue)
2 tbsp. fresh chives, sliced into little green rings


Directions:

1. Combine the mashed potatoes, cottage cheese and chives in a bowl, mix well and taste. Does it need salt? Go ahead and salt it.
2. Take your pasta recipe that has been resting for a half hour and so and cut it in half. Set one half aside and roll out the other side quite thin.
3. Use a biscuit cutter or a large-mouth mason jar ring to cut little circles. Keep rolling and cutting.
4. Place a teaspoon of potato mixture a little to the left of center of each circle.
5. Fold each circle in half over the potato mixture and press the edges together. You can crimp with a fork to get a nice seal.
6. Once all your peirogies are made, bring a pan of water to a boil.
7. Put a frying pan on to heat then add some oil or butter. Maybe with some chopped up peppers and onions in there to get the oil all flavorful and get the house smelly.
8. Drop the pierogis in the boiling water a few at a time. Let them boil for about 3 minutes then fish them out, let them drip and then drop them onto the frying pan and sauté them till they are golden brown.


Additional Comments:

I like to serve pierogis sautéed with bell peppers and onions with some brats, sauer kraut, biscuits and apple butter. Some folks I know like them cold with ranch dressing.

These do take forever to make, so it's nice to make a double batch and freeze them. First, arrange them on a cookie sheet so they aren't touching and freeze them for an hour, then put them together in a freezer container of your choice for storage. If you don't freeze them separately first, they will stick together and ruin your day.

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