Pierogis

Pierogis
(Polish potato dumplings)



1 potato, peeled, cubed, boiled and mashed
1 tbs butter
1/4 cup red onion, finely diced and sautéed
3/4 cup shredded mozzarella
Salt and pepper
1 2/3 cup flour
1/2 tsp salt
1 egg
1/2 cup boiling water

1.  Mix together mashed potatoes, onions, butter, cheese.  Add salt and pepper to taste and set aside.
2. Mix flour and salt together.
3. Stir in egg then slowly pour in water while mixing.  You may or may not need all the water. You’ll want to end up with a smooth, not sticky, dough.
4. Roll dough on a floured surface to about 1/8 inch and cut into circles (I use a drinking glass).
5. After cutting the circles I stretch them just slightly with my fingers before filling them.
6. Put a small spoonful of the potato filling in the center of each round and fold in half, pinching the edges together to close.
7. Drop a few of the pierogis in to boiling water (don’t crowd them!) and let cook until they float to the top.
8. Remove from water and place on plate to cool off for a few minutes.
9. In a buttered skillet, fry each side of the cooked pierogis until lightly brown and crispy.
10. Top with honey and sour cream to serve.  
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When I was little, we would have pierogis for dinner on a regular basis.  I always loved the salty/sweet dumplings that were usually paired with baked chicken and a green veggie.  Since frozen pierogis aren’t available here I decided to make my own. I’ve tried several different recipes but found they were to tedious and labor intensive (and made enough to feed a small army).  This recipe, which I altered to fit my needs, ended up being exactly what I wanted. Super easy and they taste just like Mama makes them.