Directions

• For the Pierogi Dough
• In a large bowl, whisk together flour and salt.
• Add egg. Stir with a wooden spoon or rubber spatula.
• Add sour cream and butter. Start to stir with wooden spoon or rubber spatula, but the mixture comes together once you use your hands. Dampen hands with water if dough is too crumbly.
• Dump dough onto lightly floured surface, and knead until dough combs together and is a smooth disc. Place dough onto a rectangular piece of plastic wrap and cover tightly with the plastic wrap. Place in the refrigerator for an hour.
• When time to make the pierogi, remove dough from refrigerator. On a lightly floured surface, cut dough into thirds. Using a rolling pin, roll out the dough, flipping and sprinkling flour onto the dough so that it doesn’t stick or tear. Using a 3-inch biscuit cutter or glass, cut out as many circles as you can. (The remaining dough may be rerolled for more pierogies.
• Place 2 tsp. of potato filling (recipe below) into the center of each pierogi round. Flip the dough over and press down the sides to form a moon. Using the tines of a fork, press down the dough edges to seal. Set aside onto a baking sheet and repeat until all of the dough is used up. This recipe makes about 24-30 pierogi.
• At this point you may place the pierogi into the fridge until ready to cook or you may flash freeze them for later use.
• When ready to boil the pierogi, bring a large pot of salted water to a boil. Lightly grease a baking sheet with butter on which to place the boiled pierogi so that they do not stick together.
• Once the water boils, add 7-8 pierogi. Once the pierogi floats to the top, they are cooked. This takes about 3-4 minutes per batch. Using a slotted spoon or spider ladle, transfer boiled pierogi to buttered baking sheet. Repeat until all pierogi are boiled.
• To saute the pierogi, add a Tbsp of butter to a large frying pan over medium high heat. Once butter melts, add pierogi to hot pan and brown for a minute or two on each side. Remove to a covered dish. Repeat until all pierogi are browned.
• Serve with sauteed vegetables (recipe below) and sour cream.
• For the Mashed Potato Filling
• In a medium pot, add peeled and quartered potatoes. Bring to a boil and simmer for about 20 minutes until potatoes are tender. Drain the potatoes in a colander.
• Return warm potatoes to pot. Add milk and butter. Beat on medium speed with a hand mixer or mash with a potato masher.
• Stir in grated cheese, scallions, salt and pepper. Set aside until ready to use.
• For the Sauteed Vegetables
• In a large pan, melt butter until bubbling. Add sliced onions, bell peppers and zucchini. Season with salt and pepper. Saute until tender and lightly browned, about 6-8 minutes.