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1
For the dough:
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2
In a medium size bowl, combine potatoes, 1 1/2 cups flour, salt and egg yolk.
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3
Work together until a dough forms.
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4
Flour a countertop with additional flour and begin to knead the dough for about two minutes.
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5
You do not want the dough to be too sticky, so add more flour as needed.
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6
Let dough sit while you prepare the filling.
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7
For the filling:
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8
In a medium bowl stir together all of the filling ingredients until combined.
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9
Use a rolling pin to roll out the pierogi dough (to about 1/6 of an inch thick) on your work surface and cut out small circles about 2 1/2 inches in diameter.
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10
I know these measurements sound specific, but dont worry if it isnt exact.
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11
You just want the dough to be somewhat thin, but not paper thin, and you want a wide enough circle so you can stuff the pierogi.
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12
Place slightly less than a tablespoon worth of filling into each dough circle.
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13
Brush the edges of the dough with the reserved egg white and fold one side of the dough over top of the other and press to seal the edges.
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14
Make sure the seal is tight.
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15
Do this until you have used all the filling.
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16
Bring 4 cups of salted water to boil.
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17
Once water is boiling, drop pierogies into the water.
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18
They will float to the top when they are done and ready to be pan fried.
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19
Let them take their time.
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20
In a large skillet melt butter and add onions.
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21
When the onions are softened, you are ready to start adding the pierogies.
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22
Once pierogies are floating transfer them from the water to the skillet.
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23
Pan fry them for about 2 minutes per side.
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24
Once done, remove pierogies from skillet.
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25
Serve with chopped onion and sour cream.
