Ok, doesn’t the recipe title just make you say…mmmmm…Well, it does to me. The first time I ever had a pierogi was in college. My now husband had purchased a box of frozen pierogies and occasionally would boil some up, with a random dish I was making. I thought it was nice, different way to have meat and potatoes. I had been thinking of trying my hand at making some for a while. Last week, for my Hanukkah themed cooking, I had made knishes for Hanukkah. The recipe methods are so similar and easy, that I decided to finally make some. Best part, you can make a lot and freeze them. I love dishes that I can freeze!
Ingredients for Dough:
4 1/2 cups of all-purpose flour
2 teaspoons of salt
2 tablespoons of butter, melted
2 cups of sour cream (PLUS EXTRA For Serving)
1 egg yolk
2 tablespoons of vegetable oil
Ingredients for Filling:
4 baking potatoes, peeled, boiled and mashed
1 cup of shredded cheddar cheese
salt and pepper to taste
Ingredients for Serving:
1 large Spanish onion, sliced
4 strips of bacon, chopped (or one tablespoon of butter)
- Combine dough ingredients and cover with a towel. Let it rest for at least 30 minutes
- Combine mashed potatoes, cheese, salt and pepper.
- Roll out half the dough on a floured surface. You want the dough about 1/4 inch
- Using a glass, cut out circles of dough
- In each circle, add about 1 teaspoon of filling (depending on size of your circle), brush edges of circle with water and fold circle in half.
- Press a fork around the edges to seal
- To Freeze for Later: place pierogi on baking sheet covered with parchment paper and Freeze. After the pierogies are frozen, transfer them into storage bags
- To Eat Now: Bring a pot of water to boil, drop pierogies into boiling water. When they float to the top, they are done (Remove immediately or they get soggy).
- In a separate a frying pan, saute bacon and onions until onions are translucent. (If you do not want bacon, use a 1 tablespoon of butter instead)
- Add pierogies and let them become golden brown (turn them occasionally)
Serve with sour cream on the side
*Whew* I ended up making 89 Pierogies. I served 32 of them during dinner and froze the rest.