25 to 30 pierogi
potatoes, peeled and cut into 1-inch pieces
1/2 T unsalted butter
ground black pepper
oz. unsalted butter, softened
c warm water
flour in a large bowl. Add the butter and work it into the flour until
the mixture has the texture of coarse meal. Add 3/4 c of the warm water
and stir with your fingers until the mixture begins to come together.
If the dough is too dry, add more warm water until it forms a shaggy
yet cohesive mass. Turn the dough out onto a floured surface and gently
knead it just until soft and elastic. Cover with a clean dishtowel and
proceed with filling recipe.
the potatoes with cold water and bring to a boil. Cook until tender
when pierced with a fork, about 15 minutes. Drain and return potatoes
to the pan. Mash with a potato masher until smooth. Transfer to a bowl
and set aside. Heat the butter in a skillet over medium heat. Add the
onions and cook, stirring occasionally, until deep golden-brown and
soft, 15 - 20 minutes. Reserve 1/4 of the onions for garnish and add
the other 3/4 to the potatoes along with 1 tsp salt, and 1/2 tsp.
pepper and mix until well combined. Let cool to room
the dough into 3 orange-size balls and roll out one at a time until
dough is 1/8-inch-thick, 10 to 11-inch wide circle. Using a floured
3-inch cookie cutter or inverted glass, cut out circles of dough.
Transfer the circles to a baking sheet, dust with a little flour and
top with a sheet of parchment so they don't dry out. Repeat with
remaining dough, stacking the circles between sheets of
each dough circle with 1 T of potato filling and fold it in half. Using
your fingers, tightly pinch the edges together to seal and create a
border. Filled pierogi can be frozen for up to 6 months or refrigerated
for up to 2 hours.
a pot of salted water to a boil over high heat. Working in batches of
10 to 12, drop the pierogi into the boiling water and give them a
gentle stir so they don't stick together. When they float to the top (1
to 2 minutes for room temperature), use a slotted spoon to transfer
them to a platter.
serving, top the pierogi with melted butter and sprinkled with the
remaining onions. Serve with sour cream on the side.