Thanksgiving Leftovers Pierogies

• Meat

  • 1/2 cup Turkey meat, cooked

• Produce

  • 1 Cranberries, dried
  • 1 1/2 cups Mashed potatoes
  • 1/4 cup Onion
  • 1 Parsley or chives

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Cranberry sauce
  • 1 tsp Dijon mustard
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 tsp Black pepper
  • 4 cups Flour
  • 2 tsp Salt
  • 1 Salt and pepper

• Dairy

  • 1 Butter
  • 1 1/2 cups Cheddar cheese, sharp
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on yestoyolks.com

Description

Directions

• Mix the flour, water, egg, and salt together in a bowl until dough forms.
• Place the dough on a floured surface and knead until smooth, about 5 minutes.
• Place the dough in a lightly oiled bowl and cover. Let it rest for 30 minutes.
• In a bowl, mix together the potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season, to taste, with salt and pepper.
• Whisk together the ingredients and season, to taste, with salt and pepper. Set aside until you are ready to serve.
• Bring a large pot of water to a boil. Set up a large skillet and add a couple tablespoons of butter.
• Divide the dough ball in half and roll each half out to an ⅛-inch thickness. Using a knife or biscuit cutter, cut the dough into 3-inch circles.
• Spoon 1 heaping teaspoon of the filling on each circle and then fold the dough in half, pinching together the edges to seal in the filling. Continue until all the pierogies have been formed.
• In batches, add the pierogies to the boiling water. Cook for 8 minutes. Meanwhile, turn on the heat to medium under the skillet and melt the butter.
• Remove the boiled pierogies from the water with a slotted spoon, allowing the excess water to drip off, and then add them to the skillet with the butter. Cook in the butter until crispy and golden, about 2-3 minutes per side. Repeat with remaining pierogies.
• Garnish with the dried cranberries and herbs. Serve warm with the dipping sauce on the side.
• I find that these pierogies taste best if made just before eating. If you are not planning to eat them all in one sitting, store formed but unboiled pierogies in the fridge, covered well. They’ll last a day or two. Boil and fry in butter when you are ready for them.