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CBD Pierogis

Ingredients
  

Dough

  • 5 cups All-Purpose Flour
  • 1 tsp salt
  • 1 cup water
  • 3 large eggs
  • 1/2 cup butter (softened)

Filling

  • 2 TBSP butter
  • 5 oz cream cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 medium potatoes
  • 2 medium onions (chopped)

Other

  • 1/4 cup onions (chopped)
  • 1 TBSP butter
  • minced parsley
  • Sugarloaf Organics CBD Oil

Instructions
 

  • In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
  • Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
  • Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  • Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter with CBD oil until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.