Homemade Pierogi

Here's a classic pierogi recipe, including both the dough and a popular potato and cheese filling. This recipe will make about 40 pierogi.

Ingredients:

For the Dough:

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened and cut into small pieces

For the Potato and Cheese Filling:

• 2 large potatoes, peeled and cut into chunks
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 small onion, finely chopped (optional)
• 2 tablespoons butter (optional)
• Salt and pepper to taste

For Serving:

• 1/4 cup butter, melted
• 1 medium onion, thinly sliced
• Sour cream (optional)

Instructions:

1. Make the Dough:

1. In a large bowl, mix the flour and salt together.
2. Add the egg to the flour mixture and combine.
3. Stir in the sour cream and softened butter until the dough starts to come together.
4. Knead the dough on a lightly floured surface until smooth, about 5-7 minutes.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

2. Prepare the Filling:

1. Boil the potato chunks in a pot of salted water until tender, about 15 minutes.
2. Drain the potatoes and mash them until smooth.
3. While the potatoes are still warm, stir in the shredded cheese until fully melted and combined.
4. If using, sauté the chopped onion in butter until golden brown, then mix into the potato and cheese mixture.
5. Season the filling with salt and pepper to taste. Let it cool to room temperature.

3. Assemble the Pierogi:

1. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
2. Use a round cutter (about 3 inches in diameter) to cut out circles from the dough.
3. Place a teaspoon of the filling in the center of each dough circle.
4. Fold the dough over to form a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork to ensure they are tightly sealed.
5. Place the filled perogies on a floured surface and cover with a towel to prevent drying out while you finish the rest.

4. Cook the Pierogi:

1. Bring a large pot of salted water to a boil.
2. Drop the perogies in batches into the boiling water. Cook until they float to the surface, then allow them to cook for an additional 2-3 minutes.
3. Remove the perogies with a slotted spoon and let them drain.

5. Serve:

1. In a large pan, melt the butter over medium heat.
2. Add the sliced onions and cook until they are golden and caramelized.
3. Add the cooked perogies to the pan and fry until they are golden brown and crispy on both sides.
4. Serve hot with additional melted butter, caramelized onions, and a dollop of sour cream if desired.

Enjoy your homemade pierogi!