Potato Pierogies

Directions

1. Bring large pot of salted water to rolling boil.
2. In medium bowl, combine mashed potatoes, sour cream, cream cheese and farmer’s cheese. Mix to combine. Reserve.
3. On floured surface, roll out pierogi dough to 1/8 ̋ thickness. With 3 1⁄2 ̋ round cutter, cut out circles.
4. In small bowl, combine eggs and water. Mix well. With pastry brush, apply thin layer of egg wash around edge of circle.
5. Drop 1 Tbs. potato mixture on pierogi circle. Fold in half, to create half-moon shape.
6. Crimp edges of pierogi with fork to seal edges. Set aside. Repeat with remaining circles and filling. Place on sheet trays. Refrigerate until ready to cook.
7. Place pierogi, one at a time, into boiling water. Simmer 3-5 minutes, or until they float. Remove and drain well.
8. To prepare 1 serving, add 2 Tbs. butter or oil to nonstick skillet. Heat over medium heat.
9. Add 4-5 pierogi to hot butter. Brown each side, approximately 2-4 minutes, or until golden brown.
10. Serve hot immediately.