Pierogi

It was still in the cold dark days of the end of winter when we decided it was time for another pierogi night. One of our favorite Midwestern guys teams up with us for an epic night of pierogi, Polish beer and fun. Cheese, potato, and the added flavor of the caramelized onions make this a perfect comfort food!

Pierogi Dough:

2 c flour
1/2 tsp salt
1 egg
1/2 c sour cream
1/4 c butter

Mix flour and salt, add egg, mix, and slowly add in sour cream and butter. Use a fork to cut the mixture until a dough is formed. Refrigerate dough for 20-30 min before rolling out for pierogi.

Piergoi Filling:
2 tbsp butter
1/4 yellow onion, minced

1lb russet potatoes, peeled, boiled and mashed
1 cup cottage cheese
1/2 cup shredded sharp cheddar cheese
salt and pepper to taste

Saute the onion in the butter, cooking until the onion is translucent. Add the potatoes, cheeses, salt and pepper and mix thoroughly.

Assembly:

Roll out the dough until it is thin enough to almost see through it. Use a round cutter to cut out circles for the pierogi. We've found that a circle about four inches in diameter (or the size of the rim of a martini glass) works best. Wet the edges of the dough on one half of the circle with water, and place a heaping spoon full of filling in the middle. Fold the circle in half, crimping the curved edges with a fork. Voila! You have assembled your first pierogi.

Cooking:

Boil the pierogi in a large pot full of water, 2-3 minutes each. Be careful not to overfill the pot, or the pierogi might stick together. In the meantime, heat a skillet, and melt 1tbsp butter. Remove the pierogi with a slotted spoon and transfer to the skillet with the melted butter. Fry the pierogi, turning once to ensure a crispy outer coating, add more butter as needed.

Serve the pierogi topped with caramelized onions and sour cream.

Yield: approximately 30 pierogi