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1
In a microwave safe bowl heat the sifted flour in 10 second increments until it is warmed all the way through.
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2
Do not heat it too much or it will cook the egg in the next step.
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3
In a large bowl mix the heated flour, salt, egg, and sour cream with your hands until crumbly.
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4
Slowly add 1/3 cup warm water and knead by hand until it forms a soft but slightly sticky ball... Do not over knead!
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5
Wrap dough in plastic wrap and let rest in a cool place for at least 1 hour.
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6
Unwrap dough and roll it out onto a floured surface with a rolling pin... Do not use a pasta machine for this recipe!
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7
Cut the dough with a round cookie cutter (we use a pint glass and it makes the perfect size).
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8
Fill the dough rounds with your favorite fillings, fold, and pinch shut.
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9
Lay in a single layer on a baking sheet and freeze for one hour.
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10
Remove from baking sheet and place in freezer bags, store in freezer.
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11
For fillings we like mashed potato with white cheddar, saurkraut and sausage, grilled onions with mushrooms, braised short rib meat, gzika, pie filling, jams, whole fruit, or preserves.
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12
Weve also used crisp bacon, cottage cheese, green onions, chopped kielbasa, grilled pineapple, pico de gallo, chives, pumpkin puree (can go savory or sweet), and olives.
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13
We have had friends over for Pierogi night...we make the dough up ahead of time and everyone brings a different filling (or two), and then we have a make-your-own-pierogi-bar.
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14
Have Ziplock freezer bags and colored sharpies ready for everyone to bag and take home their creations.
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15
When you are ready to eat them, heat a couple quarts of water to boiling in a large stock pot on the stove (just like you would for any pasta).
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16
Take the pierogis out of the freezer and add them in batches of 5 or 6 to the boiling water.
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17
When they float they are done (about 6 minutes).
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18
You can eat them just boiled with the traditional dollop of sour cream and chopped bacon for the savory ones, and powdered sugar on the sweet ones.
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19
Another method (the one my husband prefers) is to have a heated skillet with melted butter it in next to the boiling pot.
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20
When done boiling them, transfer the boiled pierogis immediately to the skillet and fry for a couple minutes on each side until golden brown.
