Pierogi Polish Potato Filled Dumplings
Instructions
1. Sift the flour into a large mixing bowl. Make a well in the center and add the eggs, 1/2 cup water, salt and oil. Stir with a wooden spoon, add more water in small amounts as needed, until it comes together in a kneadable mass.
2. Remove to a floured work surface and knead until smooth and silky, about 8-10 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes.
3. Heat the butter in a saut pan over medium flame, add the onions and saut until cooked through and translucent.
4. Add the potatoes, sauted onions, sour cream, salt and pepper and mash until smooth. Adjust seasoning.
5. Roll the dough out to 1/8-inch thick on a floured work surface. Cut into 3-4-inch rounds using a large glass or biscuit cutter.
6. Place 1-2 tablespoons of stuffing into the center of a dough round. Wet the edges with a little water and fold in half. Seal well your fingers or with the tines of a fork. Repeat with the remaining dough rounds, placing the finished pierogi on a baking sheet.
7. Bring a large pot of salted water to a boil and add the pierogi. Cook for 5-7 minutes, or until they float. Drain and serve topped with sour cream or onions sauted in butter, or as a side dish to soups, stews or braised meats.
