Pierogi

Yield: 24 pierogi

• 2 cups (240 grams) all-purpose flour
• 3 tbsp (43 grams) butter, plus one stick for pan.
• 2 large eggs
• 1/2 cup (113 grams) sour cream
• 2 large yellow onions, diced
• melted butter (to prevent sticking between boiling and frying)

Filling Recipes:

• Mushroom and Fennel
• Celery Root and Potato
• Potato and Cheddar
• Cheese
• Mushroom

Mixing and Forming:

1. Melt the 3 tbsp butter over low heat in small saucepan. Cool completely.
2. Place flour in a medium bowl. Make a well in the center and set aside.
3. In a small bowl, whisk together eggs, sour cream and cooled butter.
4. Pour the mixture into the flour well and gently combine until a rough ball forms. Press dough ball into sides of bowl to pick up stray bits.
5. Knead dough on countertop for a few until the dough is smooth.
6. Rest 30 minutes or up to 8 hours.
7. Roll dough 1/8″ thick. Cut out 3-inch circles using glass or cookie cutter.
8. Spoon about 1.5 teaspoons of filling into the center of each circle.
9. Fold pierogi in half to create a half-circle shape and carefully seal the edges.

Cooking:

1. Bring a large pot of salted water to boil over high heat.
2. Working in batches, add pierogis to boiling water and cook until they float and the filling has heated through, about 5 minutes.
3. Remove pierogis from water using slotted spoon and transfer to buttered cookie sheet; coat with butter to prevent pierogi sticking to each other. If desired, freeze on cookie sheets and transfer to freezer bags once frozen.
4. Cook the diced onion and stick of butter in a large pan, covered, over medium-low heat about 10 minutes, stirring occasionally.
5. Working in batches, add pierogi to pan, flipping once, until lightly browned on both sides, 1 to 2 minutes per side. Do not cover or overcrowd the pan, because the extra steam will prevent them from browning.