The pierogi is so versatile, you can stuff it with almost any filling you like! I've had some excellent sauerkraut and potato, mushroom, even macaroni and cheese pierogies. For this recipe, I use the traditional Polish filling of mashed potato and caramelized onion.
The Dough:
- 16 Ounces of Sour Cream (I used the light version)
- 3 Cups of White Flour
The Filling
- 1 Cup Mashed potatoes (I cheated and used the instant version...you'll never know the difference)
- 1/2 Onion Diced
- 1 Tablespoon Butter
Mix the dough ingredients together thoroughly. If the dough is too tacky, add a bit of additional flour until it is smooth. Wrap in plastic then let rest while you prepare the filling. Boil water as directed for your instant mash and stir in the potato. Transfer the potatoes to a different bowl, then add butter to your hot pan. Once butter is melted, add the diced onions and cook until transparent. Combine potatoes and onion, and you're ready to make the dumplings!
On a floured surface, roll out the dough. Cut round circles by pressing the top of a glass into the dough. Repeat until you have used all the dough. Place a hazelnut sized portion of the filling into the center of each disk. Fold the disk in half and press at the seam. If your dough will not stick together, brush a little water across the seam. After you have assembled your pierogies, pan fry until golden brown. Alternatively, you can boil them for 3-4 minutes.
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