Ingredients for dough:
½ cup Grassland butter, softened
5 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 cup water
Ingredients for Filling:
2 tablespoons Grassland butter
4 medium sweet potatoes, peeled and cubed
2 white onions, chopped
5 ounces cream cheese, softened
½ teaspoon salt
½ teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
Instructions for dough:
In a food processor, combine flour and salt, and blend. Add water, eggs and butter. Pulse until dough forms into a ball. Add one to two tablespoons of water if mixture is lumpy. Rest for 20 minutes.
Divide dough into four parts. On a floured surface, roll one portion of dough to 1/8-in. thickness, and place filling in each pocket, folding over the top and pressing the edges to seal filling in. Repeat with remaining dough.
Instructions for filling:
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes.
In a large skillet over medium-high heat, saute onions in butter until tender.
Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Stir in cream cheese, salt, pepper and onion mixture; set aside.
Bring a skillet of water (cast iron preferred) to a boil over high heat; add pierogies.
Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogis float to the top and are tender.
Remove with spoon.
Saute pierogies and onions in butter in a large skillet until pierogies are browned and crispy through; sprinkle with parsley.
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