Potato Pierogi

Pierogi dough

2 cups AP flour (I usually use 1 cup each whole wheat and AP)

1/4 t. salt

1/4 cup sour cream

1/4 cup water

1 T. veggie oil

1 egg.  

mix dry, mix wet, mix together and knead for 7-8 min. cover with wet towel, let rest 1 hour.

Potato filling

1 yellow onion.  

10 cloves garlic

olive oil

1.  Boil 2 lbs. potato in salted water until cooked.  

2.  Rice potato, or mash well

3. Put whole peeled garlic cloves in a small pot and cover with oilve oil an cook on low to med-low until soft and light brown.  Drain and reserve oil.   

4.  Get pan hot and add olive oil, about 1 T. 

5.  Slice onion and caramelize over medium heat.  Do not add salt.  Stir from time to time.  Cook until onions are brown and sweet.  

6.  Season with salt and pepper.  

7.  Chop onion and garlic into a paste.  

8.  Mash paste into potatoes.  

9.  Add back in about 1 T. garlic oil.  Save the rest for frying the pierogi and other uses.  

Note:  Don't leave infused oils around too long.  Use them within a couple of weeks.  Infused vinegars are more sturdy and can last much longer.  Don't add whole herbs to infusions unless you thoroughly wash or blanch them first.  

10.  Stir a lump of sour cream and mix in until smooth.  

11.  Check for seasoning and add more salt and/or pepper if needed.  

Stuffing

1.  Flour surface and work dough into a rectangle with your hands.  Cut 16 equal sized pieces. 

2.  Flour surface and work each piece into a circle with your hands.  Use a rolling pin to get them to about 1/8" thick  circles.  Eyeball it, kind of thick for pasta.  

3.  Egg wash the edges of all of the circles.  

4. Make a C with your non-dominate hand.  Pick up a circle and lay it over the "C".  Push down into the center so the dough pushes.  Stretch a little pouch into the dough, into the hole of the "C".

5.  Put a scoop of potato into the pouch.  

6.  Seal pierogi with your fingers being sure to push out any air.  

7.  Lay on floured surface and seal edges with a fork.  

8.  Boil salted water and add pierogi.  Boil for about 10 minutes.  

9.  Drain

10.  Heat a large saute pan and add garlic oil.  Reduce heat to medium. 

11.  Lay pierogi in pan and fry until each side is golden brown.  Don't try to move them around in the pan.  They won't be hard to flip after they fry a while.  Don't check them for a couple of minutes.  

12.  Flip and fry the other side.  

I eat mine covered in more sauteed onion and sharp cheddar cheese.  They are also good with sour cream.