Pierogi Recipe adapted from Gourmet Magazine April 2004 as found on epicurious.com

Name: Pierogi Recipe adapted from Gourmet Magazine April 2004 as found on epicurious.com
Ingredients: yield: 48-50 pierogi; For dough; 3 cups all-purpose flour plus additional for kneading; 1 cup water; 1 large egg; 2 teaspoons vegetable oil; 1 teaspoon salt; For potato filling; 1 1/2 pound russet potatoes; 6 ounces coarsely grated Cheddar or 4 tablespoons green onion oil*; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Special equipment: a 2 1/2-inch round cookie cutter

Pierogi Recipe adapted from Gourmet Magazine April 2004 as found on epicurious.com was pinched from <a href="http://momofukufor2.com/2010/10/pierogi-recipe/" target="_blank">momofukufor2.com.</a>

INGREDIENTS

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yield: 48-50 pierogi

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For dough

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3 cups all-purpose flour plus additional for kneading

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1 cup water

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1 large egg

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2 teaspoons vegetable oil

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1 teaspoon salt

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For potato filling

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1 1/2 pound russet potatoes

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6 ounces coarsely grated Cheddar or 4 tablespoons green onion oil*

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1/4 teaspoon salt

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1/4 teaspoon black pepper

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Special equipment: a 2 1/2-inch round cookie cutter

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