Recipe: Pierogi Dough, Fillings and Sauce

Pierogi Dough, Fillings and Sauce (posted by Barry, Ebensburg PA March 2002)

I use this one because it rolls out so well. The sour cream makes it easy to work with and the dough is not like elastic and does not shrink back up when you roll it.

Good luck!

Pierogi

Dough
4 Cups All-purpose flour
2 Eggs
1/2 Cup Sour cream
1 Teaspoon Salt
2/3 Cup Warm water

Potato Filling
3 Medium Potatoes, cooked, drained and mashed
1/2 Medium Onion
1/4 Cup Butter
Salt and pepper -- to taste

Cheese Filling
1 Pound Dry cottage cheese
2 Eggs -- beaten
1/2 Teaspoon Salt
1/4 Cup Butter

Sauce
1 Large Onion -- chopped
1/2 Cup Butter

Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead dough until firm and elastic; Cover and let rest 10 minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.

Use a deep pot and fill 2/3 full of water. Drop the pierogi in Rapidly boiling watter with 1 teaspoon of oil.
Do not crowd. Simmer for 15 minutes or until pierogies begin to float to the top stirring gently to prevent sticking. Remove with a slotted spoon and drain well.