Did you get all your ingredients from last week’s post? Good! Is your filling made and chilled? Fantastic!
What to Do
If you have a stand mixer, using a dough hook, combine flour and salt.
In a separate bowl, mix together the melted butter, sour cream and egg, then add to the flour. You want to make sure the sour cream is mixed into the butter before adding the eggs so they don’t curdle.
Turn the mixer on low until the wet ingredients have combined slightly with the dry. Increase speed gradually until you reach medium speed. Continue to beat until a ball forms and then knead for 5 minutes, with the last minute being by hand. Refrigerate for 30 minutes.
If you don’t have a stand mixer, combine the flour and salt and pile on a large, smooth surface and create a well. Beat together the melted butter, egg and sour cream then add to the center of the flour pile. Slowly incorporate the dry into the wet ingredients and knead until the dough is smooth and elastic. Refrigerate for 30 minutes.
This is the point that I usually pull out a bottle of wine and pour a glass. I’ve found that it helps once your arms start aching from this next part.
Once ready to assemble, bring your potato filling out of the fridge and then take about 1/4 of the dough to start working with. Roll the dough into a rope about 1″ thick, then cut off a 1″ piece to roll out. Roll into an oval about 3×8″, but don’t worry if it’s not perfect as you can shape it a little later. You want the dough to be fairly thin, but not to the point that it will rip. Put a heaping tablespoon of the potato filling into the bottom third of the dough and bring the top over the potato, lining up with the bottom of the dough. Push any air out from the center to the edges, forming a seal around the filling. Pinch to crimp well or place on the counter and use a fork to seal.
Place on a parchment lined tray and cover with a dry towel until ready to cook. Repeat until you’re through the rest of the dough, taking a 1/4 of the remaining dough each time you run out.
Pro tip: Any leftover potato filling makes an awesome mashed potato side dish or form small patties and fry in a little butter or coconut oil – yum!
I have some great news: you’re past the hard part and we’re just about done – congratulations!
Have a pot of water at a rolling boil and add about 6 pierogi at a time to the water. Cook until they float, then drain on your parchment lined cookie sheets. If you’re going to serve right away, heat some butter in a frying pan, then add a few pierogi at a time. Fry until brown – about 3-5 minutes on medium – then flip and cook another 2-3 minutes until crisp.
If you’re going to freeze for later use, lay in a single layer on a baking sheet and place into the freezer until each pierogi is no longer sticky/wet. This “flash freeze” will allow you to package in freezer bags and store for up to 6 months. You can either thaw or cook right from frozen when ready to eat.