Pierogi Dough

In a large bowl combine flour, baking powder, and salt, mix well.

In the bowl form dry flour mixture into a well.

Add egg to flour well and with a fork slightly scrabble the egg with a little flour.

Add hot water and butter to salted flour and mix will a wooden spoon.

Once flour, water, and butter mixture is mostly combined, starting working with clean hands to combine dough and knead for about 5 minutes or till dough is smooth.

Roll out dough with a wooden rolling pin till dough is slightly thinner than 1/8 of an inch.

Cut dough into 2 ½ ” diameter circles using a cookie cutter or round glass.

Pierogi Filling
If I have leftover mashed potatoes, I’ll use them. And if not, its not that hard nor does it take very long to make fresh mashed potatoes.

If using leftovers, let mashed potatoes get to room temperature.

Add cheese, green onion, any other ingredients you wish to potatoes and mix well.

If your potato mixture is a little “dry” that’s fine, you don’t want it too loose.

If not using leftovers.

In a large pot with cold water and 1 tbsp of salt, on med-high heat cook potatoes till fork tender.

Once potatoes are cooked completely, drain and begin to mash potatoes till they are smooth.

Add butter, salt and pepper to potatoes and mix well.

Add cheese, onion, and other ingredients to mashed potatoes and mix well.

Form potato mixture into 1tbsp balls or just scoop 1 tbsp of potato mixture to the center of the circular cut dough pieces.

Fold dough with potato mixture in half and seal by pinching edges together. You can also use a fork if that is easier for you. This is your party, do what works for you, but make sure they are completely sealed, or you will lose you potato mixture when cooking.

Make sure to let finished pierogies to rest on a lightly floured surface and cover with a towel so they do not stick to the surface and dry out too much.

Once you have finished stuffing and sealing all your pierogies, cover with towel till ready to cook.

TO COOK 

 Here we are goin to do the boiling method, but do not be mistaken, there are more ways to cook pierogis. Like for example, frying, which is also my favorite. But just for arguement sake, we will stick with boiling. 

 
Bring a large pot of water and ½ tbsp of salt to a steady boil.

Drop in 5-8 prepared pierogies, (do not overcrowd your pot) and cook pierogies till they begin to float at the top of the water. Let them cook 2-3 minutes longer.

Depending on the thickness of your dough, cooking time will very.

Remove pierogies with a slotted spoon once they have floated on the top of the boiling water for 3 minutes.

Let rest on a plate till all pierogies are cooked if you are not wanting to fry pierogies.

Serve with melted butter and/or sour cream.

You can eat them boiled, that is completely normal… But I like mine fried hands down!

If you want fried pierogies, drain boiled pierogies VERY well.

In a heated skillet with 2 tbsp of oil, lay pierogies in a single layer, do not overcrowd your pan, you will need room to flip pierogies.

Cook pierogies for 3-5 minutes on each side or till they are golden brown.

Serve with melted butter and/or sour cream and enjoy!

A deep frier can also be used but in my own experience they tend to explode or rip open in the deep frier, and you lose all the yummy potato filling. And what good is pierogi without all that yummy potato filling?!

I do and prefer to fry mine in a pan with so good old Irish butter, YUM YUM!!