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1
This generally takes two people: one to make the dough and fill the pierogi, and one to boil, drain and fry or freeze the pierogi.
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2
Mound flour on a large workspace.
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Make a well and add salt and eggs.
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4
Begin to work slowly and then add water as needed.
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5
If you add too much, add some more flour.
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6
Roll into a ball and then cut in half.
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7
Cover unused portion with a towel.
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8
Turn the half youre using onto a floured surface and roll out as thin as possible without tearing.
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9
Using a biscuit cutter (or an upturned glass if you dont have a biscuit cutter), cut the dough into approximately 3-inch rounds.
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10
Line up and have the other person stuff them with a teaspoon of the mashed potato mixture (we usually add some soft onions that weve sauteed in butter to the mashed potatoes, but its not necessary), or work quickly and stuff them yourself.
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11
Use a bit of water on the end of your finger to wet the edge of one of the sides, and then fold over, crimping with a fork after.
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12
Immediately drop into boiling water thats been lightly salted.
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13
Boil until they float.
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14
If freezing, drop the cooked pierogi into a colander, cool, and then turn out onto a buttered cookie sheet.
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15
Brush with melted butter and freeze.
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16
Once frozen, put them all into a bag (freezing them separately on a sheet keeps them from forming a big frozen clump in the bag) and store up to 3 months.
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17
(To use when frozen, take directly from freezer, drop into boiling water until soft, and then saute in a skillet with butter as shown below.)
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18
If eating right away, remove from boiling water and lightly brown them in a skillet with 1 tbsp of butter.
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19
Pepper generously.
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Makes approximately 1 1/2 to 2 dozen pierogi.
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21
Heaven in a pan!
