Pierogies
Pierogi Dough:
3 cups all-purpose flour
1 egg
2 T sour cream
3/4 cup lukewarm water
1 teaspoon salt
Combine ingredients until dough comes together, let rest 30 minutes.
Roll the dough on a floured board or countertop until 1/8" thick.
Cut 3" circles of dough with a glass or cookie cutter.
Potato Filling:
1 1/4 lbs potatoes
1 T butter
1/4 cup onion, finely chopped
4 oz cheddar cheese, grated
salt and pepper to taste
Peel and boil potatoes until soft.
Saute onion in butter until soft and translucent.
Mash the potatoes along with the onion mixture, cheese and salt and pepper to taste. Let the potato mixture cool and then form into 1" balls.
Assembly:
Place a potato ball on each dough round and fold the dough over forming a semi-circle.
Press the edges together with the tines of a fork.
Boil pierogies a few at a time in a large pot of water. They are done when they float to the top.
Rinse in cool water and let dry.
To serve: Saute 1 onion, thinly sliced in 1 stick butter in a large pan until onions are soft. Add pierogies and pan fry until lightly crispy.
Tips:
If you are having a hard time getting the edges to stick together, add a little water to help you get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common. Sweet pierogies are often filled with a prune mixture.