Fuchs’ Pierogis

Ingredients:

• Dough
  • 2 C all-purpose flour
  • ½ C water
  • 1 tsp kosher salt
  • 3 TBSP unsalted butter
  • 1 large egg
• Filling
  • 2 ¾ C water
  • 2 C instant potato flakes
  • 1 ½ C of cheddar cheese
  • 1 TBSP of Fuchs Pierogi Seasoning

Steps:

• Preparing Dough

1. 1. Add dry ingredients into a large bowl and mix together.
   2. Heat water and butter until melted and add to the flour and mix together.
   3. Add the egg and continue mixing the dough.
   4. Pour dough on lightly floured surface and knead 5-7 minutes until smooth.
   5. Cover dough and rest for 30 minutes

• Preparing the filling

1. 1. Heat the water to a boil and turn off head.
   2. Add the potato flakes and seasoning and mix until product thickens about 1-2 minutes.
   3. Melt into the hot potatoes the cheddar cheese and mix until evenly incorporated about 2-3 minutes.
   4. Cool the filling down.

• Making the Perogies

1. 1. Roll the dough out into a thin sheet about 1/8” thick and use a 2 or 3” circle cookie cutter to cut out disk.
   2. Add about ½-1 TBSP of pierogi filling to the disk and fold in half.
   3. Use your fingers to pinch the edges closed tight.

• Cooking perogies

1. 1. Drop the perogies into boiling water and cook for 3-5 minutes when they are floating and dough puffs just a bit.
   2. Then place in a skillet of hot butter and onions and fry till crispy brown.
   3. Serve hot with fresh chives.

*Fuchs’ Pierogi Seasonings

– Roasted Garlic and Butter

– Toasted Onion and Butter

– Smoked Butter