Pierogi’s… the memories from my grandmother’s house as she rolled these out all weekend long! Simple dough filled pastries that can be boiled, deep fried, or sautéed in butter… man they are awesome. I even would steal them as she was making them and eat them after they were boiled (probably not the healthiest thing in the world, but they tasted good after they were prepared)!
Ingredients (makes 24)
- 1/4 cup butter
- 1 cup milk
- 1 egg
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 2 tsp rapid-rise dried yeast
- 3 1/2 cups all-purpose flour
- 3 tbsp. water
- Lots of butter (for sautéing later), with onions and mushrooms!
- 1 1/4 lb potatoes
- 3-4 tbsp. oil (vegetable)
- 1 onion chopped fine
- 1 cup cheddar cheese
- 1 cup sour cream
- Salt and black pepper to taste
- Warm milk, water, and melted butter to ~110 (for the yeast).
- Add in whisked whole egg with salt and sugar.
- Mix in the yeast with flour and stir, careful not to clump.
- Knead the dough for 5 minutes to mix thoroughly.
- Cover and place in a warm place, and allow to rise for 30 minutes.
- Peel and cut potatoes, and boil in a pan with salted cold water.
- Once boiling, reduce heat and simmer for 15-20 minutes.
- Meanwhile, sauté the onions until caramelized, but not burnt!
- Once the potatoes are done, drain, and allow steam to evaporate.
- Add potatoes and onions into a bowl, and mix and mash.
- Add the cheddar cheese and sour cream, salt and black pepper, and mix to taste.
- Set aside as the filling for the dough.
Make the Pierogi
- On a floured surface, knead the dough for 2-3 minutes.
- Cut the dough into 24 equal sized balls. Let rest for 5-10 minutes.
- Flatten each ball into a round circle approximately 4 inches in diameter.
- Spread potato filling into the center.
- Fold the dough together into a half moon, and seal the edges. Press with the end of a fork if necessary.
- Delicately, add pierogi to boiling water, and boil for 2 minutes each. Remove and allow to cool and dry.
- At this point, you can freeze (once cooled) and separate with wax or parchment paper.
- To cook, add to a pan with onions, mushrooms, and generous butter. They should be sautéed till golden brown, but not burnt, turning frequently.
- Serve with sour cream.