Pierogi

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Ingredients

  • 2 eggs

  • 1/2 Cup Sour Cream

  • 1 Teaspoon Salt

  • 1 Tablespoon Olive Oil

  • Water

  • 4 Cups Flour

  • Potatoes (maybe 4)

  • Onion (1)

  • Grated Cheddar Cheese

  • Milk

  • Sour Cream

Directions for the dough

  • Put the 4 cups of flour in a large bowl

  • In a measuring cup that will hold more then two cups, put the eggs, sour cream, salt, olive oil. Fill up to the 2 cup mark with water.

  • Mix to combine.

  • Add the liquid mixture to the flour and mix till the dough comes together.

  • Place dough in a ball, wrap in plastic, and refrigerate 2 hours or overnight

Directions for the filling

  • Peal and cut russet potatoes

  • Put in a pot with cold water

  • Boil till soft

  • Drain and pass through a ricer

  • Dice the onions into small pieces

  • Saute in pan with butter, salt and pepper till light brown

  • Remove from heat

  • Put Riced Potatoes into a bowl

  • Add Browned Onions

  • Add Grated Chedder cheese—I put in a handful

  • Add a heaping spoonful of Sour Cream

  • Add a splash of milk

  • Add salt and pepper

  • Mix to combine

At this point I taste the filling to see if anything more is needed and adjust.

Note about the filling:

You want the filling to be a hard/dry filling, this is not mashed potatoes.  The colder the filling when you try to fill the Pierogi the better, I usually make this and the dough the day before I want to fill the pierogi.

To assemble:

  • Cut the dough in quarters, work with one quarter at a time. Keep the rest wrapped in plastic to avoid drying out.

  • Roll out to 1/4 in thick

  • Cut your circles—I found using a reusable place Starbucks cover to be the right size

  • Place a teaspoon or so of the filling mixture in the middle of the circle

  • brush edges of the dough lightly with water. I usually just wet my finger and put it around the circle.

  • Close the circle getting all the air out between the layers and around the filling

  • Crimp them closed.

  • At this point you can lay them on a parchment lined cookie sheet

  • If you want to freeze them.. Freeze them on the cookie sheet in a single layer overnight and move to a zip top bag and keep frozen.

To cook:  

Both fresh and frozen

  • Bring a large pot of water to boil

  • Once boiling place some pierogi into the water

  • They are cooked when they float and turn lighter in color (like pasta)

  • With a spider remove them from the water

  • Put them into a hot pan with melted butter and brown.