Pierogi Dough
- 2 cup flour
- 3/4 cup sour cream
- 1 large egg
- 1/4 cup extra-virgin olive oil
- 1/2 tsp kosher or sea salt
- In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling & Finishing
- 1 lb baking potatoes, peeled and cut into 1-inch pieces
- 14 oz cooked kielbasa sausage, diced
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1/4 cup unsalted butter
- 1/2 medium onion, sliced
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash.
- Combine the mashed potatoes, sausage, and season with salt and pepper. Allow to cool.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
- Heat the butter in a large skillet over medium heat. Add the onions and cook for 2-3 minutes or until they start to brown. Season with salt and pepper, then add the pierogi to the skillet with the onions and sear each side for about 1 minute or until golden. Serve warm with the onions.
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Recipe Credit: Todd Porter & Diane Cu
Image Credit: Todd Porter & Diane Cu
