Pierogi
Servings 1 - 2 dozen depending on size
Equipment
- 3-inch Round Biscuit Cutters
- Large Nonstick Skillet
Ingredients
Dough:
- 2 cups Flour
- ½ tsp salt
- 1 large egg beaten
- ½ cup sour cream
- 4 tbsp butter softened
Filling:
- 1 cup leftover mashed potatoes
- 1 cup sharp white cheddar shredded
Saute:
- 2-4 tbsp butter to taste
- 1 large shallot diced
Instructions
- Make the dough by mixing together the flour and salt.
- Add the beaten egg to the flour and combine. The dough will be quite clumpy at this stage.
- Gradually, work in the sour cream and softened butter until the dough comes together in a slightly rough and sticky ball.
- Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still very moist.
- Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes or up to 48 hours.
- Make the filling by combining the mashed potatoes and shredded sharp cheese.
- Stir and mash until the cheese and filling are well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
- Fill the pierogi by rolling half the dough 1/8" thick. Use a 3-inch round cutter to cut circles of dough. Repeat with the other half of the dough.
- Place 2 teaspoons of filling on each round of dough.
- Wet the top of each pierogi wrap with a little water to help them seal.
- Gently fold the dough over, forming a pocket around the filling.
- Pinch the edges of the pierogi well to seal, then seal again with the tines of a fork.
- Side Note: At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight.
- To cook pierogi, place the pierogi in a very large pot of boiling salted water.
- Only cook about 10 pierogi at a time, so that they have room to cook without sticking.
- When the pierogi float, they are done. The time will vary depending on if they are fresh or frozen and how big they are. Mine took only a few minutes.
- Finish the pierogi by heating the butter in a large skillet over medium-high heat.
- Add the shallots and cook for 1 minute.
- Add the drained pierogi and cook until browned and crisped.
- Serve plain or with sour cream. Enjoy!