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1
Peel and boil potatoes until soft.
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2
Saute diced onion in butter until soft.
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3
Add onions with butter to potatoes and mash.
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4
Salt and pepper to taste.
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5
Cool.
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6
If you are new to pierogi-making, add a little milk to the potatoes to make them softer.
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7
This will make it easier later when you are folding the pierogis.
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8
For the dough, mix the ingredients together.
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9
Let dough rest for about 1/2 hour.
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10
Roll out half the dough on a floured surface.
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11
I usually flour my surface liberally.
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12
The dough will be very sticky, but I like to work with it that way.
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13
I just use a lot of flour when I roll out the dough.
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14
If the stickiness bothers you, just add more flour to the dough.
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15
I usually roll about about 1/2 the dough about 1/4-1/2 inch thick.
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16
Roll thicker if you are less experienced so that you won't be breaking the dough when you handle later.
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17
I completely assemble this batch.
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18
Then I roll the other half and do likewise.
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19
Finally, I take the dough bits left over from the 2 batches and roll them together for a third batch.
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20
Use a 3-inch round cookie cutter to cut dough.
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21
Put about 1 Tbsp potato filling in center of cut out circle.
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22
I use a cookie dropper.
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23
Don't overfill.
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24
I've posted a picture of what my prep looks like at this stage.
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25
Fold dough over and pinch edges to seal.
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26
This is the hard part!
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27
I pick up my little circles with filling, push the filling down a little and fold the dough edges over the filling and press together.
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28
Soft filling, not overfilled, and slightly thicker dough will make this process a little easier if you are new to the process.
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29
Once you get the hang to handling the dough, it will go quicker.
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30
At this point, you can freeze the pierogis and cook later.
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31
Or, drop the pierogis into boiling salted water and cook for about 3 minutes.
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32
You will know that they are done when they float to the surface of your boiling water.
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33
(If you are cooking the frozen pierogis, drop the frozen pierogis directly into the boiling water and cook for about 10 minutes.
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34
No need to thaw -- they will just get sticky if you try.
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35
).
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36
Serving suggestions: You can serve with a sauted onions and butter; or with sour cream; or with applesauce.
