Joe McAllister
2 c flour, plus extra for kneading and rolling dough
1/2 tsp salt
1 large egg
1/2 c sour cream
1/4 c butter, softened and cut into small pieces
butter and onions for sauteing
Pierogi Dough
To prepare the pierogi dough, mix together the foulr and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 c 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. Each batch of dough makes about 12-16 pierogies depending on size.
Potato, Cheese & Onion Filling
Peel and boil 5 large potatoes until soft. red potatoes and especially good for this. While the potatoes are boiling, finely chip 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauteed onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, 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 pieogies 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 pierogies 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 a side of sour cream for a true Pittsburgh pierogi meal.
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