This recipe is all thanks to Helen from Beyond Salmon, you can check out her post here. The picture of her pierogis completely inspired me to try and make them again. Well, I must say that though it did take a few hours it was totally worth it! I made the filling yesterday so all I had to make today was the dough then put them together. If you do it all at once do let the filling cool to room temperature before assembling.
These were so tasty I could have served them with just butter, but they were good with sauteed onions, sour cream and freshly diced tomatoes. These were a huge hit, its a good thing the recipe made about 75 pierogis!
I have made perogis before using a recipe from the food processor bible, but this one was easily superior. While the other recipe I found heavier then the store bought version these ones I found much lighter. But not so delicate they fall apart either.
3 large red skinned potatoes
1/2 package of cream cheese
4T butter
1 large white onion
1. Bring the cream cheese and butter to room temperature to soften.
2. Saute the onions in 1T of the butter until they are lightly browned. Buzz them in a food processor and set aside.
3. Peel and mash the potatoes with the cheese and butter. Season to taste, do not be afraid of salt!
4. Mix the onions into the potatoes.
Dough:
3 cups all-purpose flour
1 Tbsp kosher salt
1 egg, lightly beaten
3/4 cup water
1. In a mixer bowl whisk together salt and flour, holding back a 1/2C of flour. Make a well in the center and add the egg and water.
2. Attach dough hook and knead on low speed until a dough forms. If it doesn’t come together add more water a teaspoon at the time while mixer running. If it seems too wet slowly add the flour a tablespoon at a time.
3. Turn the speed up and knead for 2 minutes(No higher then speed 2 on a kitchen aid).
4. Cover the dough and let sit for 20 minutes before using.
Assembling:
1. Divide the dough in quarters and work in batches. First you want to roll out the dough. I used my pasta maker to do this so I could get it nice and thin (setting 4 on the mixer attachment) about 2 mm.
2. You can do this one of two ways, cut out circles first or fold the dough over and then cut it out. I use a 2.5″ diameter ravioli cutter to cut out the circles first.
3. Putting the dough in my hand, I then grab about a teaspoon and a half of filling, fold the dough over and pinch around the semi-circle. You may find the dough isn’t sticking well enough – if thats the case run a wet finger around the edge before sealing.
Cooking:
These fresh pierogis will take about 90 seconds in boiling water or until they float to the surface. After boiling you can serve them as is or fry them in a little butter to crisp them up.
Storing:
Put them on a parchment lined cookie sheet brushed with melted butter. Continue layering with parchment between the layers. You can put them directly into the freezer this way then transfer them to zip loc bags or freezer pack them after about 18 hours.
