Martha Stewart's Mom's Potato Pierogi

Ingredients

• egg (1 )
• sour cream (2 tablespoon)
• whole milk (1 cup)
• unbleached all-purpose flour (4.5 cup)
• baking potatoes (5 pound)
• kosher salt (0 )
• freshly ground pepper (0 )
• unsalted butter (8 tablespoon)
• cream cheese (4 ounce)
• cheddar cheese (2 ounce)
• cornmeal (2 tablespoon)
• unsalted butter (12 tablespoon)
• sage leaves (30 )

Instructions

1. In a medium bowl, whisk the egg. Add the sour cream and whisk until smooth. Add the milk and 1 cup water and whisk until combined. Slowly add about 3 cups of flour and stir with a wooden spoon to combine.
2. Turn the dough out onto a well-floured surface and work in about 1 cup of flour as you knead. Continue kneading for 8 to 10 minutes, adding another 1/2 cup flour until the dough is elastic and no longer sticky. Cover and let it rest while preparing the filling.
3. Place the potatoes in a large pot and cover with cold water. Season with salt, bring to a boil, and cook until fork-tender, about 30 minutes. Drain and mash with a potato masher. Incorporate the melted butter and cheese, and season with salt and pepper to taste.
4. Place a large pot of salted water over high heat and bring to a boil. On a floured surface, roll out the dough to about 1/8 inch thick and cut out circles using a 2 1/2 inch cutter.
5. Form filling into 1 1/2-inch balls and place in the center of each dough circle. Fold dough over filling and pinch to seal. Lay on a towel dusted with cornmeal.
6. Boil the pierogi until they rise to the surface, then cook for 1 additional minute.
7. For the sage brown butter, heat the butter in a skillet until it begins to brown. Add the sage and cook until crisp.
8. Drizzle some brown butter on a platter, add the pierogi, and drizzle with remaining brown butter and sage.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 0
• fat: 0 g
• sats: 0 g
• carbs: 0 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g