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For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water.
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Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl.
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Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water.
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Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
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Remove from the bowl.
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Cut the dough into 4 pieces.
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Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
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Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin.
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Roll until a consistent thickness of 1/4-inch.
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Then spray with nonstick spray.
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(If it gets too thin, that's ok as you can re-ball and roll out again.)
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Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
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Remove the scraps and in-betweens, save, re-ball and re-roll.
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Then flip the circle cut-outs; they are ready to be stuffed.
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For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt.
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Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment.
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Add the butter right away so it will start to melt.
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Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed.
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Mix until smooth and free of all lumps.
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Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy.
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Season with kosher salt.
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Loosen with milk if necessary.
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Let cool.
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Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick.
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Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs.
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(I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.)
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Then pick up the dough with two hands and fold over the filling.
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Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon.
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Double check for any areas that aren't smooth or completely sealed.
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Repeat.
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Place on the prepared baking sheet.
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In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil.
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One by one, drop in the pierogis.
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Par-boil them until they float, about 5 minutes.
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Then place them back on the baking sheet to let cool.
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To serve: Cover the bottom of a saute pan with olive oil over medium-high heat.
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Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil.
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After a minute or so, flip them, looking for a golden brown color.
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Plate with the sauteed onions and a side of sour cream for dipping.
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Drizzle with the butter and sprinkle with the parsley.
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Enjoy!
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
