Pierogi - Vareniki

(East European stuffed dumplings)

Yield: 4-6 servings

Basic Steps: Mix → Knead → Rest → Roll → Stuff → Boil

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. Bring all together and mix with your hands. Add more water if needed in small amounts to bring together in a kneadable mass. Knead until smooth and silky, about 8-10 minutes. Cover with plastic wrap and lest rest at least 30 minutes.
Sauté the onions in the butter over medium heat till cooked through and translucent.
Mash the potatoes with the sautéed onions and sour cream. Season with salt and pepper.
Roll dough out to 1/8" thick on a floured surface. Cut into 3-4" rounds with a large glass or small bowl.
Place 1-2 Tbsp stuffing into the center of each dough round. Wet the edges with a little water and fold in half. Seal well your fingers or with the tines of a fork.
Cook 5-7 minutes in rapidly boiling, salted water till they float. Drain and serve.

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, lest rest, 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 is the Polish name for this popular East European dumpling. But they are known as vareniki to Russians. Jews of Eastern European origin call them pirogen, or piroshke.
Pierogi come in both savory and sweet versions. Potato and cottage cheese fillings are the most common, but mushroom, meat, cabbage and fruit-filled versions are popular in different areas and countries.
These dumplings are a good side dish with braised meats or soups.