Ingredients
Dough:
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1/2 cup butter, melted and cooled slightly
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2 eggs, beaten well
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1 1/4 cups water
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3 tablespoons sour cream
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1 teaspoon salt
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6 cups all-purpose flour
Cheese potato filling:
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1.4 kilograms russet potatoes, peeled then sliced into 2.5 centimeter-thick pieces
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2 cups shredded old cheddar cheese
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Salt and pepper
Prune filling:
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2 cups pitted and diced prunes
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1 cup warm water
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1/2 cup white sugar
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2 teaspoons lemon juice
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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Pinch of salt
Directions
Dough:
- Combine the butter, eggs, water, and sour cream in a large mixing bowl.
- Whisk the salt and flour together, then add to the wet mixture. Mix together until a soft, velvety dough forms, adding a bit more flour if needed. The dough will be slightly sticky, but you should be able to shake it off your hands easily.
- Let the dough rest for 30 minutes.
- Select your filling recipe and prepare.
Cheese potato filling:
- In a large stockpot full of cold, unsalted water over medium-high heat, boil the potatoes until just done, about 15 minutes. They should be soft enough for a fork to pierce through, yet not fall apart. Drain well and return to the pot.
- Add the cheese and mash the potatoes until smooth and lump-free. Add salt and pepper to taste. Let the filling cool completely before using.
Prune filling:
- In a medium-sized stockpot, bring the prunes, water, and sugar to a boil over medium-high heat.
- Mix in the lemon juice, cinnamon, cloves, and salt. Bring to a low boil over medium-high heat and boil gently for 15 to 20 minutes, until the mixture has thickened, stirring occasionally to prevent it from burning.
- Remove from the heat and let cool completely before using. This will fill two to three dozen pierogis. I suggest making these and more fruit-filled pierogis to use up all your dough
