Polish Pierogis (Polish Style Dumplings)

Peirogis are Polish style dumplings. They can be served as a main meal with many fillings such as potatoes, potatoes/cheese, steamed cabbages, ground meat/onion and so on. With fillings like fruit jams, they become dessert. They can be boiled or deep fried (just like Chinese dumplings, but definitely different in texture and taste!!)

Ingredients for the dough (makes 5 dozen)

· 1 large egg, lightly whisked

· 2 tbsp sour cream

· 1 cup whole milk

· 1 cup water

· 5 cups flour, plus more for dusting and surface

· yellow cornmeal for dusting

Direction:

1. Whisk egg and sour cream together in a medium bowl. Whisk in milk and water.

2. Stir in flour, 1 cup at a time and knead until dough will be loose and sticky

3. Turn out dough onto a floured surface. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed until elastic and no longer sticky (about 8-10 min, but do not add too much flour-->toughen the dough too much)

4. Cover with an inverted bowl and let rest for 1 hour.

5. Divide dough into 4 equal pieces. Line a baking sheet a linen towel and dust generously with cornmeal to prevent sticking. Cover the dough with another linen towel to prevent from drying.

6. Roll out 1piece of dough on a lightly floured surface into a 1/8 inch thick round. Cut out circles very close together using a 3 inch cutter or glass.

7. Fill pierogis: place filling** in center of each dough circle.

8. Holding 1 circle in your hand, fold dough over filling. Pinch edges forming a well-sealed crescent. Press edges with a fork to secure the sealed edges.

9. Place pierogis to a cornmeal dusted towel and loosely cover with another towel until cooking.

10. Bring a large pot of water with a generous amount of salt to a boil

11. Transfer pierogis to boiling water in batches. Once they rise to the top surface of water, cook for another 2 min and then transfer them to a platter.

12. Drizzle tops with some melted butter and serve.

**Potato Filling:

· 5 lbs (about 12 medium) peeled and quartered baking potatos

· 8 oz cream cheese at room temperature

· 4 tbsp unsalted butter, melted

1. Place potatoes in a large pot and cover with cold water and some coarse salt.

2. Bring to a boil, cook until fork-tender. Drain and pass through a ricer.

3. Stir in cream cheese and unsalted butter. Season with salt and pepper.

4. Form the filling mixture into 1inch rounds (about 1tbsp each)