Pierogi

Tony Boland

Dough

2 1/2 cups flour

1/2 tsp salt

1 egg

1/2 c sour cream

1/4 c melted butter

1/2 to 1 tsp baking powder (optional, makes a lighter, fluffier dough)

Sift together flour and salt on a work surface: form a mound with the flour and make a well in the center.

Stir together melted butter and sour cream and pour into the center.  Work the flour into the liquids slowly, until dough has formed a uniform ball.

Process through pasta machine twice, cut into rectangles, put filling (recipe below) on one side, fold over, crimp edges.

Boil in salted water until they float
Brown in butter and serve with dipping sauce (recipe below).

Potato Filling

1 1/2 lbs mashed potatoes, cooled

2 onions, finely minced and browned in butter

1 egg

2 TBSP bread crumbs
2 TBSP chopped chives, leeks, scallions or green onions
Cheddar cheese
Jalapeno
(This section is not complete, so you must guess.  This is the recipe Tony based the filling on, but the original recipe had no cheese or jalapeno, so you're on your own)

Dipping Sauce

16 oz sour cream
Juice of 1/2 lime
1/2 c minced onion
2 frozen jalapenos, grated