(Polish stuffed dumplings)
4 to 6 servings
- All-purpose flour -- 4 cups
- Eggs, beaten -- 2
- Water -- 1/2 to 1 cup
- Salt -- 2 teaspoons
- Oil -- 2 tablespoons
- Butter or oil -- 2 tablespoons
- Onion, minced -- 1
- Russet potatoes, peeled and cooked until tender -- 4
- Sour cream -- 2 tablespoons
- Salt and pepper -- to taste
- Sift the flour into a large mixing bowl. Make a well in the center and add the eggs, 1/2 cup water, salt and oil. Stir with a wooden spoon, add more water in small amounts as needed, until it comes together in a kneadable mass.
- Remove to a floured work surface and knead until smooth and silky, 8 to 10 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes.
- Heat the butter in a sauté pan over medium flame, add the onions and sauté until cooked through and translucent.
- Add the potatoes, sautéed onions, sour cream, salt and pepper and mash until smooth. Adjust seasoning.
- Roll the dough out to around 1/8-inch thick on a floured work surface. Cut into 3 or 4-inch rounds using a large glass or biscuit cutter.
- Place 1 or 2 tablespoons of stuffing into the center of a dough round. Wet the edges with a little water and fold in half. Seal well your fingers or with the tines of a fork. Repeat with the remaining dough rounds, placing the finished pierogi on a baking sheet.
- Bring a large pot of salted water to a boil and add the pierogi. Cook for 5 to 7 minutes, or until they float. Drain and serve topped with sour cream or onions sautéed in butter, or as a side dish to soups, stews or braised meats. Alternatively, boiled pierogi can be sautéed in hot butter to give them a golden crust before serving.
- Quick Pierogi Dough: The dough can be easily made in a food processor. Just place all dough ingredients into the food processor and process until it all comes together. Knead briefly, rest the dough and proceed with the recipe.
- Other Fillings: Dry cottage cheese drained and beaten with an egg; minced, sautéed mushrooms; shredded, braised cabbage; sautéed apples; pureed prunes.
- Baked Pierogi: Place the pierogi on a lightly greased baking sheet, brush with melted butter and bake in a 400°F oven, flipping once, until lightly browned, about 20 minutes.