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Pierogies
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Traditional pierogies: Sour cream dough stuffed with mashed potatoes, fried in butter, and topped with fried onions.
Ingredients:
  • 1 (16 ounce) container sour cream
  • 3 cups all-purpose flour
  • 2 cups cold mashed potatoes
  • 0.5 cup butter
  • 2 large onions, chopped
Instructions:
  • Combine the sour cream and flour in a large bowl to form a dough. Roll out the dough on a floured surface until it is 1/16 inch thick. Use a 3 1/2-inch cookie cutter or glass to cut out rounds. Re-roll the dough to create more rounds, but avoid doing so more than 4 times for easier handling.
  • Spoon a generous teaspoon of mashed potatoes onto the center of each dough round, fold into a half-moon shape, seal by pressing the edges with a fork, and keep the filled pierogies covered with a towel to prevent drying.
  • In a large skillet over medium-low heat, melt the butter until fragrant. Sauté the onions until translucent, about 4 to 5 minutes. Set aside the cooked onions, keeping the delicious butter in the skillet.
  • Bring a large pot of boiling water to a gentle boil, then add a few filled pierogies at a time. Cook until they float to the surface, about 4 minutes.
  • Warm the skillet with butter over medium heat. Carefully transfer the pierogies from the water to the skillet to brown the bottoms for around 3 minutes. Place the browned pierogies on a buttered baking sheet, top with cooked onions, and keep them warm in a low oven until ready to serve.

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