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Pierogi Potato Filling


4 cups mashed potatoes

4 to 5 cups of farmers cheese
3 tablespoons of butter
2 medium onions, finely chopped and sautéed
Salt and freshly ground black pepper to taste

To Prepare Potato Filling:

  • Sauté chopped onions in butter until soft and transparent (for about 4 to 5 minutes on medium heat), do not brown the the onions. Combine onions with warm (not hot) mashed potatoes and farmers cheese. Stir in salt and freshly ground black pepper to taste. Place about 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal pierogi.
  • In a large pot of boiling, salted water, cook the pierogi for about 5 to 6 minutes, or until they float. Remove from the water and drain.
  • Place cooked pierogy in serving dish with melted butter, garnish with bacon crumbs, finely chopped fresh parsley leaves or finely chopped fresh chives (if desired) and serve with sour cream.

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