Recipe by Laura Elisabeth
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!
Top Review by a_olson82
I used my own mashed potatos, with more cheddar and sour cream, and cottage cheese. Boiled the potatoes with crushed garlic cloves that i mashed up with the potatoes. Had way too much potato filling, wound up making Italian Mashed Potato Pie with the leftovers. This dough made 48 pierogies, and it took me 5 1/2 hours when all was said and done, though I was taking my time. my boyfriend, who's Polish was happy as a clam, and managed to groan delightedly a few times in between bites lol! Served with two diced onions sauteed in butter, used 3 sticks of butter total and a basting brush to keep them all well coated. Not sure how often I'll be making these, bet they are a great treat!
- 1 large egg
- 2 tablespoons sour cream
- 1 cup milk
- 4 1⁄2-5 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
- 1⁄4 lb unsalted butter, melted
- 2 ounces cheddar cheese, grated (about 1/2 cup)
- 4 ounces cream cheese
- coarse salt
- fresh ground black pepper
- 2 tablespoons cornmeal
Directions See How It's Made
- In a medium bowl, whisk the egg.
- Add the sour cream, and whisk until smooth.
- Add the milk and 1 cup water, and whisk until combined.
- Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
- Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
- Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
- The dough should be elastic and no longer sticky.
- Be careful not to add too much flour as this will toughen the dough.
- Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
- Cook potatoes in salted boiling water until fork-tender.
- Drain, and mash with a potato masher.
- Add melted butter and cheeses, and continue to mash until well-incorporated.
- Season with salt and pepper to taste.
- Place a large pot of salted water over high heat, and bring to a boil.
- Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
- On a floured surface, roll out dough to about 1/8-inch thickness.
- Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
- Gather dough scraps together, roll out again, and continue cutting.
- Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
- Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
- Transfer to linen towel.
- Continue until all dough circles are filled.
- Add pierogi to the boiling water in batches.
- They will sink to the bottom of the pot, then rise to the top.
- Once they rise, let them cook for about 1 minute more.
- Meanwhile, drizzle platter with melted butter.
- Remove pierogi from pot, and transfer to platter to prevent sticking.
- Serve immediately.