Dave Jordan’s Homemade Pierogies




Ingredients

Dough:

2-1/4 cups of flour
1/2 tsp. salt
1 egg
1/2 cup sour cream
1/4 cup salted butter

Filling:

Potatoes – four medium potatoes
Onions – one medium onion
Cheese – 3/4  cup of shredded cheddar cheese

Directions

Dough:
Mix together flour and salt. Beat one large egg, then add the egg, the sour cream and the butter. (The butter should be soft and cut into pieces first before adding in.) Mix until the dough forms into a ball. Refrigerate dough overnight.

Filling:
Peel the potatoes. Boil them until soft, like they would be for mashed potatoes. Chop the onion into fine pieces and sauté in a pan with salted butter until translucent. Mix the three ingredients. I use a mixer to make the filling smooth.

Filling the pierogies:
Once your dough is chilled,  roll it out on a surface dusted with flour until thin. Then you cut out the circles – I make mine about three inches. A cookie cutter works for this or you can even use an upside down cup to make the circles. You’ll learn as you go along – if you roll out your dough too thick, the pierogies will be too doughy. Too thin and they can disintegrate when they are boiled in a later step. I make mine about the thickness of a simple Corelle dinner plate. Takes a little trial and error, but it’s worth it!
 
Once you have your circles, take some of the filling, about a tablespoon, and roll it into a ball. Place it on a circle and fold the dough over the filling, then seal the dough edges together. (You can use a fork to press the edges together. If your dough won’t seal, a few drops of water can help.)
 
Cooking the pierogies: 
Gently add a few of the finished pierogies to boiling water for a few minutes. You’ll know they are done when they float.  Remove them from the water and set them aside to cool.
 
Once your pierogies are boiled, they are ready for the final step.  Add a little butter to a pan – you can also add more finely chopped onions too – and pan fry them until they are a little crispy.  Serve with melted butter.  Some folks also serve them with sour cream.  You can store the uncooked pierogies in the fridge for a day or two if you don’t want to fry them up right away. You can also freeze them for a couple of months.
 
It takes some work, but this can turn into a fun and tasty holiday tradition for your family!