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.