Perfect Little Pierogies

Dough recipe courtesy of: by A. Powell

Filling recipe - A Little Mommy creation :)

Makes 20-30 pierogies

Dough ingredients:

4 c. flour, plus extra for rolling out dough

1 tsp. salt

2 eggs

1 c. sour cream

1/2 c. butter, softened and cut into small pieces

Filling ingredients:

5 medium potatoes, peeled and cut into bite-sized pieces

3/4 - 1 c. mild shredded cheddar cheese

1/2 onion, grated with juices

1/3 c. milk

1 Tbsp. butter

1/2 tsp. pepper

1/2 tsp. salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

1-2 Tbsp. chopped chives

Preparing the dough:

1.  In a large bowl, mix together the flour and salt.

2.  Beat the eggs and then add them to the flour mixture.

3.  Add the sour cream and butter.  

4.  Work the dough for 5-7 minutes, or until it looses most of it's stickiness (not all of it).

5.  Wrap the dough in plastic wrap and store it in the refrigerator overnight.

Preparing the filling:

1.  Boil the potato pieces and simmer until tender.

2.  Drain the potatoes and add them back into the hot pot from the stove.

3.  Add the remaining ingredients and stir until the cheese is melted and all ingredients are evenly combined.

4.  Let the filling cool and use it to make pierogies immediately, or refrigerate overnight and use the next day.

Making the pierogies:

1.  Remove only 1/3 of the dough from the refrigerator and roll it out on a floured surface.  Roll the dough as thin as you can get it without tearing it or creating holes.

2.  Use a cookie cutter, or the top of a small glass container (3-4 in. across) to cut out circles for the pierogies.

3.  Add 1-2 Tbsp. of filling to the center and enclose the filling by making a semi-circle.  Seal the edges with a fork. If the edges are not staying sealed, dip your finger in water and run it along the edges to help the dough stick together.

4.  Repeat this process until all of the pierogies are made.  I did not reuse the leftover dough from the cutouts because once it was warm, it was difficult to roll out again.

5.  In a large dutch oven, boil water.  Add the pierogies (half of the batch at a time) to the water.  Once they float, then the dough is cooked.  Remove and place in a large casserole dish with melted butter to prevent sticking.

6.  You may refrigerate, freeze, or pan fry at this point.  If you choose to fry, fry in a skillet with butter and onions.