Ingredients: |
Ingredients: Dough:
3 and 1/2 C flour (plus extra for dusting when you roll the dough out)
3 eggs
1 tsp salt
1/4 C sour cream
3/4 to 1 C water
Filling:
5 medium sized red potatoes
2 TBS extra virgin olive oil
2 cloves garlic minced
1/4 of a large yellow onion, chopped
salt and pepper to taste
1/2 tsp dried thyme
2 TBS milk
1/2 C Parmesan cheese, shredded
1/2 C fontina cheese, shredded
3-4 TBS unsalted butter, for frying
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Directions: |
Directions:Dough:
In a large bowl, mix flour, eggs, salt, and sour cream together. Gradually add water, a few tablespoons at a time, working dough in. dough is done when it comes together and feels smooth but not sticky (you probably won't use all the water - I use about 3/4 C each time)
Wrap dough in plastic and chill in fridge for a least 30 minutes while you prepare the filling
Filling:
Slice the potatoes into quarters and put in a large pot. Cover the potatoes with water and bring to a boil. Cook potatoes for about 30 minutes or until they can be easily mashed with a fork or spoon
Drain the potatoes in a colander. Return the pot to the stove
heat olive oil in the pot. Add garlic, onion, salt, pepper, and thyme and saute until onion is translucent (about 4 min). Remove from heat.
Return the potatoes to the pot with the garlic/thyme/onion mixture. add in milk, and mash.
Add fontina and Parmesan cheeses to potato mixture. Stir the cheese into the potatoes with a spoon or spatula until cheese is melted and potatoes are smooth. Let cool for a least 30 minutes before you form the pierogies.
Pierogies:
When it's time to form the pierogies, remove dough from fridge and roll it out approx 1/2 C at a time (to prevent overworking it) on a floured surface until it is about 1/8" thick.
Cut dough into circles with a cookie cutter or a glass turned upside down. I usually make my circles about 2.5"
Put 1/2 tsp filling in the center of each dough circle. Fold the top of the circle over the filling and pinch the ends together with your fingertips (or a fork) to seal the pierogi
Cool in boiling water for 4 minutes and then transfer to a HOT skillet with a tiny bit of butter. Fry for about 2 minutes on each side or until they develop a nice, brown, crispy crust. Don't overcrowd the skillet - pierogies should be in a single layer and have enough room to cook. This will also help them from sticking to one another |
This recipe for Grandma's Pierogies is from