Pierogi's

Dough:

• 2 cups flour
• 1 tsp. salt
• 2 eggs
• 1/3 cup water

Potato Filling:

• ½ bag Klondike Gourmet® Potatoes, cut in chunks
• 2 tbsp. butter
• 1 cup finely chopped onion
• 1 tsp. minced garlic
• ½ cup chopped mushrooms
• 1 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• ¼ c. sour cream
• 1 cup shredded cheddar cheese
• 3 tbsp. milk
• Salt and pepper to taste
• 1 tbsp. olive oil

1. Combine the flour and salt in a mixing bowl. Add the eggs and water. Mix by hand or using a stand mixer until well combined. Knead for 5-10 minutes. Cover with plastic wrap and let dough rest.
2. To make the filling: put potatoes in a stockpot with enough water to cover. Add 1 teaspoon of salt and bring to a boil. Cook until tender, about 10 minutes.
3. While the potatoes cook melt the butter in a skillet. Add the onions, garlic, and mushrooms. Sauté for a few minutes or until onions are tender. Add fresh spices and sauté for about 4 more minutes or until onions start to caramelize.
4. When potatoes are done, drain them and transfer them to a large bowl. Mash well by hand, adding the sautéed onions and mushrooms, sour cream, cheese and 3 tablespoons of milk. Add salt and pepper to taste. You don’t want the filling to be bland. If the potato mixture seems dry add a little more milk. Set aside.
5. Divide the dough in half. Working on a floured surface roll the dough very thin. If the dough doesn’t stay where you’ve rolled it and springs back, let it rest for a few minutes more.
6. Using a 3½ - 4 inch round cutter, cut the dough into circles. Gather and roll out the scraps too. Make as many rounds as possible. Then add a tablespoon of filling to the center of each circle of dough. Then taking a clean paint brush and a glass of warm water, wet half the circle along the edges. Then fold the dry half over the wet half. Press firmly to seal each pierogi.
7. Boil a large pot of salted water. Carefully slide 5-6 pierogi at a time into the boiling water. Once they rise to the surface boil for 7 minutes. Be careful not to cut the dough or all the filling will come out while being boiled. Using a slotted spoon, transfer them to a paper towel to drain for 30 seconds. Then place each pierogi on a plastic wrap lined baking sheet. (At this point you can freeze the pierogi for future use. Freeze on the plastic lined sheet. Then when frozen transfer to a freezer bag.)
8. Add 1 tbsp. olive oil to a hot skillet. Sauté the pierogi until they are golden brown. Serve with sour cream or your favorite pasta sauce.