Move over, Mrs. T.!!
I grew up on frozen pierogis - they're one of the few items that I will still occasionally buy frozen and cook. But, that may all change now that I've made them from scratch. These are one of those meals that you never make because you think they'll take too long....but in reality, they don't.
Another plus? You can make a whole lot of them and freeze them. Just one batch makes a ton. If you were to double it - well, then you'd be set for many meals!
I tried two different fillings for these - the classic mashed potato and cheddar and some with my fermented sauerkraut. I was pleasantly surprised with the sauerkraut. I may have even liked those a bit more than the potato.
Sure, these take time, but the nice thing is that you can do a lot of the work ahead of time. The dough and filling and even the pierogis can be made in advance and cooked when needed.
These are traditionally served with sour cream and/or applesauce. I like to serve mine with sautéed peppers, onions and garlic.
Makes approx. 4 dozen
Makes approx. 4 dozen
2 cups all-purpose flour
1/2 tsp salt
1 egg, beaten
1/2 cup sour cream
1/4 cup unsalted butter, room temperature
1 cup prepared mashed potatoes combined with 1 cup shredded cheese
1 cup sauerkraut, well drained
2 tbsp olive oil
1 medium onion, sliced thin
1 bell pepper, cut into strips
2 garlic cloves, minced
2 tbsp butter
1. For the Dough: In a large bowl, whisk the flour and salt together. Add in the egg, sour cream and room temperature butter until the dough forms a slightly sticky ball. Use your fingertips and knead the dough until it becomes less sticky, but is still moist (no additional flour should be necessary). Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to 24 hours.
2. Once the dough has been chilled, remove it from the fridge and cut it in half. On a well floured surface, roll the dough out to approximately 1/8" thick. Using a 2"-3" cutter (I used a 2.75" biscuit cutter), cut the dough into circles. Repeat until all dough (or at least most) has been used.
3. Fill each dough circle with 1-2 tsp of mashed potato or sauerkraut filling. Fold the dough over and, using a fork, seal the edges of each pierogi. Now, these can be cooked immediately, refrigerated for 24 hours or frozen for 2 months.
4. To prepare: Heat 2 tbsp of olive oil in a large skillet. Sauté the peppers and onions until nice and golden, adding in the garlic for the last 2 minutes of sautéing. While the peppers and onions are sautéing, bring a large pot of salted water to boil. Boil the pierogis in batches until they float to the top of the water. Remove, place them on a paper towel to drain and repeat until all pierogis have been boiled.
5. Remove the peppers, onions, and garlic from the pan and place on a serving plate. Melt 2 tbsp of butter in the pan and nestle the pierogis in the pan. Cook on each side until golden brown, approximately 3-5 minutes per side. Serve the pierogis atop the peppers and onions. Enjoy!
~ Sara :)