Meagan comes to Ren Scott Creative from the scorching hot desert of Arizona, but it's her cool demeanor and get-it-done attitude that keeps it all moving forward in the digital department. Speaking of moving, you may find her at your local gym teaching Zumba when she's not rockin' "the Google."
Welcome back to another episode of the Ren Scott Creative Holiday Apps Series. In this video, our Search Engine Marketing Specialist, Meagan, will be sharing with us one of her family favorite holiday appetizers- Grandma's Pierogies.
5lb. bag of potatos (not Idaho or baking potatoes or reds or Yukon golds. Just plain ole' ugly taters)
2 - 8oz. packages of cream cheese
2 - 8 oz. packages of farmers cheese
Salt, to taste
6 cups unbleached flour
1 cup or so of water
1 tablespoon of salt
1. Peel the potatoes and cut into smaller pieces. Place in a large pot of salted water and boil until you can stick a fork into the potato.
2. Meanwhile, put all the dough ingredients in a large bowl and mix. If it's too dry, add water, a little at a time. You don't want the dough too sticky, either.
3. Drain the potatoes. While they're still hot, add all the cheese, and salt - probably a good tablespoon or two. Mash. Taste.
4. Fill a large pot with water and bring to a boil.
5. Sprinkle a little flour on the surface you're working on and roll out dough - this dough does roll out nicely.
6. Use a glass to cut circles. Fill with a heaping teaspoon of filling. Fold the dough and pinch to seal. Get a couple dozen made, then start boiling - about eight at a time. The pierogies will sink; when they rise to the surface, they're done. Put a colander on a plate. Put the cooked pierogies in the colander. Rub with butter so they don't stick.
7. Fry in a pan with butter and chopped onions.
Tip: If you freeze any, make sure you put them in a ZipLock Freezer Bag in a single layer after you've boiled them and they've cooled down. If you just throw them in a bag or bowl and freeze, you'll end up with one big pierogi.