Here Is What You Need…
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature
1 cup warm mashed potatoes
1 cup sharp cheddar cheese, shredded
1/4 cup butter
2 large shallots, diced; OR one medium onion, thinly sliced
How To Make Them:
Making the Dough: Mix the flour and salt together. Add the egg to flour and mix. The dough will be clumpy.
Work the sour cream and softened butter til the dough comes together in a slightly sticky ball.
Using your fingers, knead and fold the dough without adding any more flour till the dough becomes less sticky, but still moist.
Wrap the dough in a plastic wrap and refrigerate between a half hour and an hour, or up to 2 days.
To make filling: Mix the warm mashed potatoes and cheese. Stir and mash until cheese is melted and the filling is cool to touch.
To fill the Pierogi: Roll 1/2 the dough about 1/8″ thick. Use a 2 inch round cutter to cut circles of the dough. Repeat with the other 1/2 of dough. Save the extra, as these can be snipped into small pieces and added to soups.
Place 2 tsp off filling on each round of dough. Gently fold the dough over, making a pocket around the filling. Pinch edges to seal, then seal again with fork tines.
Now the pierogi can be frozen up to 4 weeks, and also can be refrigerated overnight. You can also cook it in a large stockpot of boiling salted water. Cook only about 10 piergoi at a time so they do have room to float without sticking. When the pierogi float after approx 10 minutes, they are done.
Now you saute the shallots and/or onions in butter in a large skillet till the onions begin to brown. Add the drained pierogi and cook till browned and crispy. Serve hot with extra sour cream or applesauce.
Now you are on the ready, set, go! Remember that these can have whatever you want in them. You don’t have to do the potatoes and cheese, but they are really tasty. If you want to add a little more flavor, use a little bit of pepper jack cheese and add a touch of Jalapeno.