Lillian's Potato And Cheese Pirogies

Recipe Ingredients

2 cups	474ml	Water
2 teaspoons	10ml	Vegetable oil
1		Egg
1 teaspoon	5ml	Salt
3 cups	187g / 6.6oz	All-purpose flour - (to 4 cups)
		Filling
2 lbs	908g / 32oz	White potatoes - peeled, cooked
		Until tender, and cooled
1/4 lb	113g / 4oz	Farmers cheese or cottage cheese
1 tablespoon	15ml	Vegetable oil
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	237ml	Sour cream
1/2 cup	31g / 1.1oz	Pickled red onions
1 tablespoon	15ml	Chopped chives

Recipe Instructions

In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside.

Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into 3-inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely.

Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels.

In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD - NETWORK

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