Ever since I lived in Canada and was first introduced to pierogies I’ve been a huge fan of them-particularly the basic potato and cheese kind, but after returning to the US I haven’t been able to find many places that sell them. So when I stumbled on a pierogi recipe on about.com I HAD to try them.
For recipe go to http://pittsburgh.about.com/od/recipes/r/pierogies.htm
I began by making the dough: mixing 2 cups flour, 1 beaten egg, 1/2tsp of salt, and 1/2 cup of sour cream. Then I added 1/4 cup chopped butter and mixed with my hands until it came together.
Once dough had come together I put it in the fridge for 30 minutes while I began to make the filling. Now the recipe calls for 5 large potatoes and I used 5 medium was and I had WAY too much filling left over. So I’d advise only using 3 potatoes maximum and maybe less onion as well. But definitely don’t skimp on the cheese it really makes a difference.
So peel and chop your potatoes then place in a pot with cold water just covering the top and boil until cooked through.
Finely chop an onion, and grate at least 1 cup of cheddar cheese. Sautee the onions in a little butter until they are tender and white. Then mix the onion and cheese together. while the onions are hot to help the cheese get spread throughout.
Then mash the potatoes and mix the onions with the potatoes until thoroughly combined and add salt and pepper to taste.
Next take out the chilled dough and roll into 1/8 inch thickness on a floured board or the counter. Then take a pastry utensil or a cup (like I did) and cut out circles. The amount you make is dependent on how big of circle it is.
Then take a small amount of the filling and place on the dough. Then pull dough over the filling and crimp the edges using your fingers, and sealing it by pressing a fork on the edges (it also makes it a little more visually appealing). Don’t worry if yours don’t look perfect-mine certainly didn’t but they were still delicious! Later when I was making more they turned out much better, so with a little practice yours will get better too.
It will also help if you press down the dough with your palm making it more into an oval than a circle-that way you can fold the longer edges to help seal it and keep a better shape.
Then boil a pot of water and once the water is boiling add the pierogies making sure to drop them in so they don’t touch. They are ready to come out when they float to the surface and stay there. (The recipe said 8-10 minutes but no matter what size I made mine they floated to the top within a couple minutes.
Remove the pierogies from the water, rinse with cool water, and let dry. Once dry add them to a pan with butter (eyeball it) and chopped onions if you’d like. Then flip when lightly brown, and do the same to the other side. Also depending on how fat yours are you might want to stand them up so the bottom gets crispy too.
Once they are lightly brown serve warm with a dollop of sour cream, or an extra topping of shredded cheddar.
In summary these are beyond amazing. They are a little time consuming but totally worth it.