Pierogi
Source: King Arthur Baking
Click here to read about my experience making this recipe for my state meal challenge!
Total time: 2 hours
Yield: 3.5 dozen small pierogi
INGREDIENTS
Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 4 Tbs butter, room temperature
Filling:
- 1 cup mashed potatoes, warm
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
To finish:
- 4 Tbs butter, cold
- 2 large shallots, diced
- Sour cream for garnish
DIRECTIONS
- In a large bowl, whisk together the flour and salt. Add the egg and combine to form a clumpy dough.
- Add the sour cream and butter and work it into the dough until it’s formed a rough, sticky ball.
- Gently knead the dough with just your fingertips until it becomes less sticky but is still moist.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- In a medium bowl, combine the warm mashed potatoes with the cheese and stir until the cheese has melted into the potatoes and the filling is cool enough to handle. Season with salt and pepper to taste. If the filling seems too watery, add 1 Tbs flour.
- Roll the dough out to ⅛” thickness and use a 2” circular cookie cutter to cut out rounds of dough.
- Put 1 ½ tsp of filling on each round and fold the dough in half to form a pocket. Pinch the edges together to seal, then seal again using the tines of a fork.
- Bring a large pot of salted water to a boil. In small batches, boil the pierogies until they float.
- In a large skillet, saute the butter and shallots until the shallots are browned and tender. Add the drained pierogies and cook until browned and crisp.
- Serve hot with sour cream!