(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, about 8-10 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 1/8-inch thick on a floured work surface. Cut into 3-4-inch rounds using a large glass or biscuit cutter.
- Place 1-2 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 5-7 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.
- Other possible fillings: dry cottage cheese beaten with an egg; minced, sautéed mushrooms; shredded, braised cabbage; sautéed apples; pureed prunes.
- 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.
- Boiled pierogi can be sautéed in hot butter with breadcrumbs to finish if you like. Or sauté onions in butter until they are soft and caramelized and serve over cooked pierogi.
- Pierogi are also often baked in a medium (350°F) oven until lightly browned.