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Ingredients
½ lb Isaly’s Chipped Ham, finely diced
3 lb. Potatoes, Idaho
2 tbsp Butter, clarified
1 cup Onion, minced
6 oz. Cheddar Cheese, grated
TT Salt and White Pepper
2 cups Flour, All Purpose
1 tsp. Salt
1 Egg, beaten
1 tbsp. Vegetable Oil
½ cup Water, boiling
Directions
1. Peel and cut potatoes uniformly, boil potatoes in salted water until soft.
2. Finely chop onion and sauté in butter until soft and translucent.
3. Grate 8 oz. sharp cheddar cheese.
4. Pass the potatoes through a food mill and stir in the diced ham, onion mixture, cheese and salt and pepper to taste.
5. Let the potato mixture cool and then form into 1” balls.
6. To prepare the pierogie dough, mix together flour and salt.
7. Beat together egg and vegetable oil and add all at once to the flour mixture.
8. Add hot water and work until the dough loses most of its stickiness.
9. Roll the dough on a floured surface until 1/8” thick.
10. Cut 3” circles of dough with a glass or cookie cutter.
11. Place a potato ball on each dough round and fold the dough over forming a semi-circle.
12. Press the edges together with the tines of a fork.
13. Boil pierogies a few at a time in a large stockpot of water. They are done when they float to the top.
14. Rinse in cool water and let dry.
15. Sauté additional chopped onions in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
Comments and serving suggestions
**If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
Submitted by Lindsay Jasonowski
