MamaNature’s Pierogi Recipe makes 5 dozen
INGREDIENTS:
FOR THE DOUGH
- 1 large egg, lightly whisked
- 8 ounces sour cream
- 1 cup whole milk
- 4 cups all-purpose flour, plus more for surface and dusting
FOR THE FILLING
- 2 Large potatoes
- ¼ cup shredded sharp cheddar
- ¼ cup finely diced onion
- Options: bacon bits, broccoli
DIRECTIONS
- Make the dough: Whisk together egg and sour cream in Kitchen Aid. Whisk in milk and water. Stir in flour, 1 cup at a time. As dough toughens, exchange the whisk for your dough hook.
- Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, for a minute or two. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
- Divide dough into 4 equal pieces. Cover three.
- Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round.
- Cut out circles, close together, using a 3-inch cutter or glass.
- Fill pierogi: Place filling in center of each dough circle, fold dough over filling. Moisten and pinch edges, forming a well-sealed crescent.
- Transfer to silicone mat on a ½ inch deep baking sheet. Put in freezer overnight. Package in freezer bags for future use.
To Prepare:
For fried pierogi, allow them to thaw for about ten minutes in a single layer. Heat griddle to 250 and fry them in butter and bacon grease. Add sliced onions, and season with salt. Fry until golden brown.