Pierogi

Ingredients

• 6 ounces baking potato diced peeled
• 1 teaspoon butter 
• 3 tablespoons butter 
• 0.5 teaspoon caraway seeds crushed
• 2 large eggs lightly beaten
• 0.5 cup fennel bulb vertically sliced
• 0.3 cup flour all-purpose
• 2 cups flour all-purpose
• 2 tablespoons cup heavy whipping cream sour low-fat
• 0.5 cup onion chopped
• 1 cup onion vertically sliced
• 2 ounces processed cheese light diced (such as Velveeta )
• 0.5 teaspoon salt 
• 0.3 cup water 
• 2 quarts water 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• knife
• wire rack
• blender
• measuring cup
• slotted spoon
• dutch oven
• colander

Directions

1. Cook potato in boiling water in a medium saucepan 10 minutes or until tender.
2. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan.
3. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
4. Melt 1 teaspoon butter in pan over medium heat.
5. Add chopped onion; saut 5 minutes or until tender.
6. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
7. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife.
8. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading.) Cover and let rest 10 minutes.
9. Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface.
10. Cut 5 circles with a 3-inch round cutter,discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal.
11. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
12. Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface.
13. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
14. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.
15. Add 1/2 cup sliced onion and 1/4 cup fennel; saut 10 minutes or until tender.
16. Add 12 pierogi; saut 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi.
17. Serve immediately.