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Potato Pierogi Recipe (Perogies)
Ingredients
  • subheading: For the dough:
  • 4 ½ cups all-purpose flour
  • 2 tsp salt
  • 1 cups milk warm (105 to 108 degrees F°)
  • 2 large eggs
  • 3 tablespoons unsalted butter melted
  • ⅓ cup sour cream
  • subheading: For the potato filling:
  • 2 lb russet Potatoes
  • ¼ cup diced yellow onion
  • 1 tablespoon unsalted butter
  • 3 tablespoons sour cream
  • 2 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ cup shredded medium cheddar cheese
  • 1 medium yellow onion
  • ½ cup unsalted butter
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