Food Network: Potato and Jalapeno Pepper Pierogies

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Potato and Jalapeno Pepper Pierogies
Recipe courtesy Helen Mannarino, Pierogies Plus

Ingredients
Pierogie Dough:
3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt

Jalapeno Filling:
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt

1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper

Instructions
To make Pierogie Dough: Combine all ingredients and
mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough
rest for 30 minutes or refrigerate overnight; the dough can be kept in the
refrigerator for up to 2 days.

Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in
circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill
circles with desired filling. Pinch the edges well and cook them in rapidly

boiling water for approximately 10 minutes. Drain and serve immediately with
butter. If you decide to store them, dip them in cold water, drain, and let them
cool on a cookie sheet. When completely cool, store them in refrigerator.

To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water.
Add salt, bring to a boil over high heat, and cook until potatoes are soft. When
potatoes are done, melt the butter in a saucepan over medium heat. Add onion and
saute until soft; you can continue cooking until onions are caramelized if you so
desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and
season with salt and pepper, to taste. Continue mashing until blended. Let filling
cool. Use 1 tablespoon of filling to fill the circles of dough as directed
above.