Dough
2 1/2 cups whole wheat pastry flour
2 1/2 cups all purpose flour
2 teaspoons salt
1/3 cup melted no salt butter
2 large eggs
1 -1 1/2 cups warm water

Filling
1 pound russet potatoes, peeled and cut into chunks
1 1/2 teaspoons extra virgin olive oil
1 medium onion
2/3 cup cottage cheese
2/3 cup riocotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To prepare dough
Whisk whole wheat flour, all purpose flour, and 2 teaspoons salt in a large bowl. Whisk 1/3 cup melted butter and eggs in small bowl. Add to the dry ingredients along with 1 cup warm water and stir to combine. Add more water, 1 Tablespoon at a time, stirring, until a soft, slightly sticky dough forms. Knead a couple of times in the bowl. Shape into 3 disks, wrap each in plastic and chill for 1 hour.

To prepare filling
Place potatoes in a large saucepan and cover with water. ?Bring to a boil and cook until very tender. Meanwhile heat 1 1/2 teaspoons oil in a large skilled over medium heat. Add onion and cook, stirring occasionally, until tender and beginning to brown. When the potatoes are done, drain well and place in a medium bowl. Mash the potatoes with cottage chese, then stir in the onion, riocotta, 1/2 teaspoon salt and pepper.

Preparing pierogi
Roll out one disk of dough on a well floured surface to a thickness of 1/16 inch. Using a 3 1/2 inch round cutter (a large glass works well) cut out dough. Moisten the edges of the round with water. Place a teaspoon full of filling in th middle then fold the dough over and press together. Place on a baking sheet covered with parchment paper. Repeat with remaining dough scraps until all filling is used.

Cooking the pierogi
Bring a large pot of water to boil. Cook the pierogi, a few at a time, in boiling water until they float. In a large non stick skillet over medium heat melt 2 Tablespoons butter. Transfer pierogi with a slotted spoon to the skillet. Cook until browned on both sides. Reduce heat as necessary. Repeat with remaining pierogi. Serve.

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