Potato Pierogies

READY IN: 2hrs 10mins




  • 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.