My grandma used to make pierogi all the time and it has always been on my to try list, so when a recipe came up and the desire to make a mess of the kitchen, I decided to give it a try. My anticipation of flavorless, dry pierogi was totally proved wrong! While leaving room for improvement, the flavor and texture were pretty much identical to the Mrs. T’s Pierogies  we’ve eaten for years.  I would try a different dough recipe, this one looked really ugly after it was cooked and was just a touch too chewy, but the flavor of the filling was wonderful. This recipe is originally from mygourmetcollection.com




Potato and Cheese Pierogi
3 1/2 cups AP flour
3 large eggs
2 tablespoons sour cream
3/4 cup water
1 1/2 cup potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon oil
1 small onion
1 clove garlic
fresh thyme
1/2 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Combine flour, eggs, sour cream and 1/2 cup water.  Gradually add more water if needed until mixture is combined. wrap and let rest for 20-30 minutes.

Boil potatoes until soft, about 20 minutes. Sauté onions in butter and oil. Add garlic and thyme and cook until caramelized. Puree onion mixture. Rice potato mixture and combine with onions and cheeses. Season to taste with salt and pepper.

Roll out dough to 1/8 inch thick. Cut into 3 1/2 inch circles. Scoop tablespoon of filling in and pinch edges closed.

Drop pierogi into boiling water 6 at a time until they float, 2-4 minutes. Remove and cool. Can fry before serving.