Homemade Pierogi

Updated at: Thu, 17 Aug 2023 12:10:19 GMT

Step 1

DOUGH Mix together flour and salt. Once mixed, add egg and combine together until clumpy. Slowly mix in sour cream and butter. Form dough into large ball; dough will be sticky to the touch. Knees dough gently until it is no longer sticky. DO NOT ADD EXTRA FLOUR. Wrap the dough in plastic and refrigerate for 30-60 minutes (dough can be left refrigerated for up to 48 hours). FILLING: Combine half cup mashed potatoes and half cup cheese together into one bowl and set aside. Combine other half cup of mashed potatoes and sauerkraut into another bowl and set aside. Season as needed. PIEROGI: Roll dough out so it is no thicker than 1/8”. Cut dough into 2” round circles. Take ball of filling, no larger than a teaspoon, and place in center of dough. Fold dough over filling to form pocket. Press edges of dough together until there are no spaces for air or dough to come out. Pinch edges of pierogi or use fork to make indentations around edge of pierogi (simply for aesthetic). COOK: Place pierogi into boiling water. When they float to the top, they are done. Place no more than a few pierogi into the boiling water at a time.

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