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1
To make Pierogie Dough: Combine all ingredients and mix well.
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2
Knead dough on flat surface for approximately 5 to 7 minutes.
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3
Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
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4
Roll out dough into a thin sheet, approximately 1/4-inch thick.
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5
Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies.
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6
Fill circles with desired filling.
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7
Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes.
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8
Drain and serve immediately with butter.
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9
If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet.
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10
When completely cool, store them in refrigerator.
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11
To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water.
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12
Add salt, bring to a boil over high heat, and cook until potatoes are soft.
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13
When potatoes are done, melt the butter in a saucepan over medium heat.
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14
Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire.
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15
Drain the potatoes and mash them.
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16
Add the cooked onion and jalapeno and season with salt and pepper, to taste.
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17
Continue mashing until blended.
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18
Let filling cool.
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19
Use 1 tablespoon of filling to fill the circles of dough as directed above.
