I really enjoyed this recipe, although it does take a long time to make. I probably won't make this dish that often because of it's lengthiness, but I will be making it again. I found that butter does leave you feeling a little greasy afterwards, so next time I might try to find a way to work around using so much of it.
Cheddar and Potato Pierogies
MadFox Posted: 10/25/13
detailaddict Posted: 11/11/13
These were much easier to prepare than I had expected. The dough was surprisingly easy to handle - pliable and only slightly sticky; though I may have overworked it as the cooked dumplings were a bit tough. I used a 3 1/2" glass for cutting and ended up with ~24 dough rounds. I omitted the onion and added the garlic raw, and used whole-grain flour. The potato filling (2 tsp. each) ran out, so I used canned pumpkin with the remaining dough - mixed with sage, a little salt and some bleu cheese crumbles. I prepared the dough and filling in the morning, so later cutting the dough, assembly, boiling and browning took a little over an hour. I didn't find them greasy as the other reviewer did, but they did take several minutes to brown. Both fillings were yummy. I wouldn't consider this a main-dish recipe but it makes a good munchie that I would make again. UPDATE: These taste ok reheated but the filling turns gray. Maybe some lemon juice or sour cream mixed in would help next time.