Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Makes: 2 - 3 dozen
1 cup warm mashed potatoes (instant or homemade)
1 cup sharp cheddar cheese, shredded
2-1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup reduced fat sour cream
2/3 cup water
Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with garlic, salt and pepper.
Combine flour and salt in a bowl. Add sour cream, egg and water, combining with a spoon. Place on a well-floured board and knead until smooth. Cover with a towel or inverted bowl and let rest at least 10 minutes.
Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough.
Fill each circle with about one tablespoon of cheese-potato mix, fold into a half circle and pinch edges tightly. Arrange apart on a towel sprinkled with flour.
When finished put pierogis in boiling salted water, stirring at first to keep them separated. Cook 3 minutes until they rise to the top, then another 30 seconds to a minute. Remove to an oiled baking sheet.
FREEZE THEN EAT: Boil pierogies then put in a slightly oiled freezer bag, spreading them out so they don’t touch. Thaw overnight in the refrigerator to serve. Lightly brown pierogies in a pan on the stove in a little oil or butter when ready to eat.