In university perogies were a bit of a staple on our household, so I’m surprised I was never inclined to make them from scratch before! But suddenly the idea was in and I had to make them asap, so I dragged Janice around the grocery store hunting for the perfect potatoes (floury and red skinned) and then hauled everything home to make that very night!
- 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
- 5 large potatoes
- 1 large onion
- Knob of butter
- 4-8oz of grated cheddar cheese
- Salt and pepper
To prepare the pierogi dough, 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). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Potato, Cheese & Onion Filling
Peel and boil potatoes until soft. While the potatoes are boiling, finely chop onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few 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 sour cream.