The Ukrainian version of a dish that has many variations in the region. It is popular in Russia, Poland, Hungary, Romania, Moldova, Slovakia, Slovenia, and German-speaking regions, including Bavaria.
poundCheese(I use a one pound white cheddar for 10 potatoes)
cloveRoasted Garlic
cupSauteed onions (same as garlic)(1 medium onion to 5 potatoes)
Instructions
Make the Dough:
Use 1 and 1/4 cups or 1 and 1/2 cups of flour to each cup of sour cream. Mix dough before peeling potatoes, then chill for 2 or more hours.
Peel potatoes and cook in salted water
While potatoes are cooking, roast garlic and sauté onions. (To roast garlic, separate cloves and trim off the stem end. Then wrap in foil with some olive oil and roast at 300- 400 degrees for 20 to 30 minutes )
When the potatoes are cooked, add butter and cheese immediately while mashing. When the potatoes are smoothly mashed, add the remaining ingredients.
Let this cool a bit. I sometimes put the potatoes into a thick ceramic bowl at this point to speed the cooling process.
When the potatoes are handling temperature, take the dough from the fridge and make the pierogi.
Make the Pierogi:
This dough is very sticky so water is not needed to stick it together. Knead it gently on a floured board (just a few times, you aren't making bread) then roll to about 1/8" thickness.
Cut into circles and fill with potato, folding the dough around it and pinching it together. Save the dough scraps to use a band aids for any pierogis that get tears in them. Because the dough is so sticky this works well, even though it may not look as pretty.
You can reuse the scraps, but the dough becomes a bit dry if you use too much. Try to mix the scraps in with some unused dough, about 1/3 scraps to 2/3 fresh dough (this works better if you leave the remixed dough covered, to sit for a while before using.
When the pierogi are formed, put them to dry on a clean cotton cloth (some people will say waxed paper, they are using a different dough. For these, use nothing but cloth)
You should let them 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.
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.
Freeze any uncooked pierogis on a tray and then store in containers or bags.
Notes
Variously known as: Perogie, pirogi, pirohy, pyrohy, varenyky, vareniki, peroge, schlutzkrapfen, and mezzelune.