2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
salt & freshly ground black pepper
1/4 tsp black pepper
2 TBSP unsalted butter
1 small yellow onion, diced
4 TBSP sour cream
ASSEMBLY AND COOKING:
1 large egg, lightly beaten
4 TBSP unsalted butter
salt & pepper
DIRECTIONS
DOUGH:
Combine the flour, salt, sour cream, egg and water in a large mixing bowl until a dough is formed.
On a floured work surface, knead the dough by hand for about 8 minutes or until the dough is smooth and elastic.
Form the dough into a ball then cover the dough ball and refrigerate until ready to use.
FILLING:
Add the potatoes and 1/2 tsp salt to a large pot then add enough cold water to the pot to completely cover the potatoes by at least 2-inches.
Bring to a boil over medium-high heat then boil the potatoes until tender, about 15 minutes.
Drain the potatoes and set aside.
Melt the butter in a separate pan over medium heat then add the onion and cook until onions begin to brown, about 5 minutes.
Add the potatoes, onion, sour cream, 1/4 tsp salt, and 1/8 tsp black pepper into a large bowl then mash with a potato masher until well mashed.
Taste the mashed potatoes and season with additional salt & pepper, if needed then cover the bowl and refrigerate until ready to use.
Taste and season if needed add a slash of milk or cream if too dry. Cover and store in the fridge until later use.
ASSEMBLY AND COOKING:
Roll the dough out into an 1/8-inch thick rectangle.
Use a biscuit cutter or upside glass to cut out rounds roughly 3-inches in diameter.
Working with a few of the dough rounds at a time, brush each round with a little of the beaten egg then fill with about 1 heaping TBSP of filling then press each closed to make a half moon shape. Repeat with all the dough rounds.
Bring a large pot of salted water to a boil.
Add the pierogies to the boiling water a few at a time and boil them until they float, 3 to 4 minutes, then lift them out with a slotted spoon and transfer them to a large plate. Continue until all the pierogies have been boiled.
Melt a little bit of the butter in a skillet over medium heat then cook the pierogies a few at a time until browned on each side. Cook the remaining pierogies, adding a little more butter to the skillet as needed.
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