Homemade Pierogies

We served authentic Pittsburgh pierogies at our super bowl party. They were tasty but pretty labor intensive. David rolled the dough and I assembled using a technique for stuffing I learned from the old ladies at our church in Pittsburgh. Based on the amount of work this recipe required we may opt for Mrs. T's next time!

We doubled the recipe.Ssource: about.com

You will need:

2 cups flour, plus extra for kneading and rolling dough

1/2 teaspoon salt

1 large egg

1/2 cup sour cream, plus extra to serve with the pierogi

1/4 cup butter, softened and cut into small pieces

butter and onions for sauteing

ingredients for filling of your choice (potato & cheese filling recipe below)

Prep:

Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight. Each batch of dough makes about 12-15 pierogies, depending on size.

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough 3" diameter with a cookie cutter or drinking glass. Place a small ball of filling on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. The trick I use is to add water the edge of the dough to help seal it closed.

Boil the perogies 8 at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream.

Filling:

Peel and boil 5 large red potatoes until soft. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 6 oz of grated cheddar cheese adding salt and pepper to taste.