10 lb Green cabbage; cored
16 oz Cream cheese; room
12 tb Unsalted butter; melted
2 tb Sour cream
1 c Milk
1 c Water
4 1/2 c All-purpose flour -; (to 5
2 tb Cornmeal
Freshly-ground black pepper
To make the cabbage filling, cut the cabbage into quarters. Steam
until very tender, about 20 to 30 minutes; drain and cool.
Working in small batches, wrap cooled cabbage in a towel and squeeze
out as much liquid as possible. Finely chop the squeezed cabbage in a
food processor or grind it in a meat grinder. Transfer it to a large
mixing bowl, add the softened cream cheese, 4 tablespoons of the
melted butter, and salt and pepper to taste; mix until combined. (The
filling can be made one day ahead, keep tightly covered and
In a medium bowl whisk the egg. Add the sour cream and whisk until
smooth. Add the milk and water and whisk until combined. Slowly add
about 3 cups of flour and stir to combine with a wooden spoon. Turn
dough out onto a well floured surface and work in about 1 cup flour
as you knead. Use a plastic scraper to lift the dough as it will
stick to the counter before the flour is worked in to it. Continue
kneading for about 8 to 10 minutes working in another 1/2 cup flour.
The dough should be elastic in texture and no longer sticky. Be
careful not to add too much flour as this will toughen the dough.
Place dough in a lightly floured bowl and cover with plastic wrap and
let rest while you prepare the filling.
Cook potatoes in salted boiling water until fork-tender. Drain and
mash with a potato masher. Add the cabbage, cream cheese and butter
mixture, and continue to mash until well incorporated. Season with
salt and pepper to taste.
Place a large pot of salted water over high heat and bring to a boil.
Lay a clean linen towel on your counter and evenly distribute
cornmeal on it to prevent sticking. On a floured surface, roll out
dough to about 1/8-inch thick. Using a glass or cookie cutter
measuring 2 1/2-inch diameter cut out as many circles as possible.
Gather scraps together and reroll, and continue cutting.
Form filling into 1 1/2-inch balls, and place a ball in the center of
each dough circle. Holding a circle in your hand, fold dough over
filling and pinch the edges forming a well-sealed crescent. Transfer
to linen towel. Continue this process until all dough circles are
filled. Place pierogi in the boiling water in batches. They will sink
to the bottom of the pot and then rise to the top. Once they rise,
let them cook for about 1 more minute.
Meanwhile, drizzle platter with remaining 4 tablespoons melted butter.
Remove pierogi from pot and transfer to platter to prevent sticking.
Makes about 60, about 12 servings.