In The Kitchen With Ken Pierogi
Instructions
Peel potatoes and cut them into small cubes. Boil them in a pot of water until they are soft, strain, and add half a stick of butter and milk. Mash together until the potatoes are smooth. In a skillet, add the rest of your butter and chopped mushrooms and cook for 5 to 10 minutes until the mushrooms have cooked down. Remove mushrooms and place in a bowl along with about 3 cups of your mashed potatoes. Let cool and use as a filling for your pierogi.
Mix together flour, eggs, water and salt in a bowl. Once you have a small ball of pasta, pull it out of the bowl and begin kneading it on a cutting board dusted with flour. Once your pasta is kneaded, put it aside and let it sit for 30 to 45 minutes. Then cut the ball in half and roll it out flat. Once you have reached the thickness you are looking for, cut round circles out of the pasta using the top of a glass or a cutter. Fill with a small amount of your mashed potato mushroom filling. Fold circle in half and pinch edges closed. Place in a covered pot of boiling water. Once the pierogi float to the top, pull them out and cover with feta cheese and butter. Serve hot. This recipe will serve four people.
