If you have never had a Pierogi, then you are missing out on one of the best comfort foods ever designed by humankind. To say that it is like a potato ravioli does not do it justice. The dough is extremely crisp and tasty and the insides are warm and smooth. Although they are a little time intensive to make--the end result makes it worth it.
Filling:
1. Peel and uniformly chop about 2 Lbs of potatoes [either Russet or Golden]into about 3 inch pieces.
2. Boil for about 20 minutes or until soft.
3. Saute' finely chopped onion, shallot, garlic or anything that you want to put into the Pierogi. Just let the onion sweat a little and add the garlic at the end for only 30 seconds or until aromatic.
4. Using a potato ricer [or masher-I just think the ricer works best and gives you a uniform consistency in the mixture]rice or mash the potatoes into the bowl
5. Add salt and pepper to season and mix it together.
6. Let the mixture cool. A hot mixture will be the death of the making of a Pierogi.
The Dough:
1. 2 Cups of flour, 1 stick of softened butter, salt and pepper, 1/4 Tbsp chives, 3/4 Cup of sour cream, 1 egg.
2. Make a well in the center of the flour on a flat, clean surface.
3. Combine the butter, chives, sour cream and egg mixture and slowly pour into the well and mix with the flour to form a ball. Wrap the ball up with plastic wrap and refrigerate for at least 2 hours.
4. Roll out the dough. I use a large glass to make uniform circular cuts to make 3" in diameter circles with the dough.
5. Take the cool filling and place in the center of each circle, fold over and use a fork to seal each Pierogi [If the dough is dry use a little bit of water to seal them].
6. When they are ready to cook-put them into a large pot of salted boiling water-cook them in batches for 4 to 5 minutes once they start to float.
7. Remove from water and let dry
8. Once dry cook with melted butter or Olive Oil until lightly brown. Serve with Sour Cream, Onions, Sauteed Mushrooms, etc.
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