Homemade Pierogi

1 1/2 c. milk

3/4 c. half and half

5 c. flour plus more for rolling

1 T. butter

1 t. salt

1  extra large egg yolk

3 large eggs

Ingredients for filling:

Mashed potatoes that incorporated shredded cheddar cheese in the mashing process.

Sauerkraut- you can find my recipe here (just delete the sausage).

note: you will not need a ton of filling.  I placed the remaining mashed potatoes in a casserole to be baked for the following night's dinner and I placed the remaining Sauerkraut in the freezer to be used for dinner another time.

Spray the bottom of a dutch oven with cooking spray, place over med heat and add the milk and cream. Heat to almost boiling.  Whisk in 1 c of the flour and then, using a wooden spoon, cook and stir frequently for 20 minutes or until almost smooth.  Remove from heat, stir in butter and salt, partially cover and let stand for an hour or longer.

In a small bowl, gently whisk the egg with the yolk.  Transfer the dough from the dutch oven to a large bowl of a stand mixer fitted with the paddle attachment.  Add eggs and 1 c. flour mix on low until combined, continue with 2 more cups of flour, stirring until incorporated.  Turn the dough onto a clean counter and knead the last 1 cup of flour into the dough by hand.  Return dough to bowl and refrigerate for at least one hour or overnight.

In batches, roll the dough into 1/4" thickness, leaving remaining dough refrigerated. Flour the board, rolling pin and dough as needed.  Using a 3 1/2" cutter, cut rounds from the rolled dough.  Add a dollop of filling in the middle of each round.  Fold the round in half pinching and using a fork to seal the edges.  Continue in this manner until all the dough is used.

Bring a large pot of salted water to a boil.  Add the pierogi 5 or 6 at a time and cook until they float to the top, about 10 minutes.  Remove with a slotted spoon and place on a parchment lined baking sheet. Continue in this manner until all pierogi is cooked.  Allow to cool and dry completely.  They can now be refrigerated or frozen for later use or sauteed in butter and onions and served immediately.