Pierogi
Ingredients
Filling
1 lb russets, peeled, sliced ½” thick
4 oz sharp cheddar cheese, shredded (1 Cup)
½ tsp table salt
2 Tbsp uns butter
Dough
2 ½ C bread flour (13 ¾ oz)
1 C sour cream
1 tsp baking soda
1 large egg + 1 large yolk
Process
Tip: when rolling the dough in step 4, be sure not to dust the top surface with too much flour, as that will prevent the edges from forming a tight seal when pinched
For the filling: boil potatoes in salted water until tender, ~15 minutes (start in cold water)
Drain, while still hot, beat in mixer with cheese, butter, ½ tsp salt, ½ tsp black pepper til smooth. Cover and chill to firm up
For the dough: whisk dry ingredients in stand mixer, add sour cream and eggs, knead on medium high for 8 minutes til smooth and elastic. Transfer to floured bowl, cover with plastic wrap, and fridge til ready
Roll dough on lightly floured counter, ~⅛” thick, cut out 3” rounds, add 1 Tbsp filling, fold over and pinch to seal. Freeze for use later.
To cook, either boil then saute with onion, or dumpling style, add some veg oil to a nonstick pan then fill with frozen pierogi, turn heat on medium. Flip once browned. Once second side is browned, add ½ C water, cover, cook 6-8 minutes til inside is cooked, uncover, cook til bottom get brown again.
