Recipe by Gayle Hurmuses, photo by Gisela McKay
I typically make large quantities of pierogis, usually with a friend and while watching an old movie, but it would be easy to make these in small quantities as well whenever one has leftover mashed potatoes, or the opportunity to make extra for a meal..
It’s a simple matter of mixing sour cream and flour together in nearly equal amounts…about half again more flour than sour cream…so 2 Cups of sour cream to 2 – 3 Cups of flour. I begin by mixing in the 2 cups, then measuring a 3rd and mixing in as much as possible. Then in the rolling, I find that the remaining part of the 3rd cup is incorporated.
Let the dough rest in the refrigerator for a while if you are not in a rush to eat these. I usually make the potatoes and dough on one day, and roll the pierogis the next.
The recipe indicates one pound white cheddar for 10 potatoes, but this is a rough number, which depends on the size and flavour of the potatoes, the sharpness of the cheese you use, and your personal taste.
You should let the pierogis dry out a bit before cooking, as it is a pasta of sorts. I turn them over when the tops are dry to let the bottom air out. Be sure to lay them on cloth, not paper, as they will stick to anything but fabric.
My Ukrainian friend Shona says that at a pierogi party you would use a double bed to dry them on, and would not start cooking until the bed was full. Then, start cooking the first ones that were made. She also has suggested that when they are made and before they are frozen (if you are making enough to freeze, and you should) you should boil them all, she says and toss them in melted butter to coat them.