Polish Pierogies (With Special Guest Cheryl Lynn)

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Recipe: You will need..
For the potatoes...
5 medium potatoes (peel... then cut into 2 inch cubes
boil until tender, drain, and put in a large bowl still hot)
add 4 oz. cream cheese / 8 oz bag of chedder cheese
1 tsp. sweet bazil / 1/2 tsp. salt / 1/2 tsp. pepper
Then ...(take 1/2 cup sweet onions and 1 tsp. garlic and
saute in butter until tender ... then add to the potatoes)
Blend it all together in a large bowl (set aside)
For the dough ... put in a stand mixer...
3 cups all porpose flour and 1 tsp. salt / start mixer on stir.
add 1 egg beaten / 1/3 cup melted butter (you can use less)
Then add 1 cup warm water a little at a time until flour makes
a sticky ball... (you may not use all the water) then add a tiny
bit of flour at a time until dough ball pulls everything onto the
dough hook and starts kneading the dough.
Run for 3 minutes and remove dough from mixer and place
in a bowl and cover for 15 minutes. Roll onto a lightly
(flour covered) surface until dough is 1/8 inch thick.
Cut into 6 or 8 inch circles and put a rounded tbsp. of
the potato mixture in the center, fold over and pinch the
edge to make sure the potatoes don't come out when boiling.
Drop the Pierogies into boiling water and cook for 5 to 8 minutes
or until the dough is tender.
Plate them up and drizzle the white sauce mixure below...
To make the sauce...
In a frying pan put 2 tbsp. butter and 2 tbps. flour
cook on medium heat for 3 minutes. Stir with a wisk constantly
(you are making a roux) then add 1 tsp. chopped garlic and
1 to 2 cups whole milk until the sauce is smooth.
Salt and pepper to taste!
You can also put a spoon full of sour cream on top and
garnish with parsley or chives!
Special Note!
Cheryl said she really likes them the way her Mom makes them!
They take them right out of the boiling water and finish then
off in a cast iron pan with just butter and a touch of fresh chopped garlic! This sounds great!
Enjoy!