Homemade Pierogis

Apparently the orgins of the pierogi are difficult to trace. I personally have a soft spot for the Ukranian version. So that is why I call these Ukranian.

You can stuff them with just about anything. Make hundreds and freeze them. Boil them, bake them, fry them. Serve with sausage, or fried cabbage, sour cream!

Way better than the supermarket frozen version.

Makes about 50 pierogis

Dough:
4 cups all-purpose flour
2 eggs
1/2 cup sour cream
1 t.salt
2/3 cup warm water

Filling:
3 Cups Mashed potato (mix with 1/4 cup cream, 3 T. Butter, Salt and Pepper)
1/4 Cup cream cheese
3-4 Green onions
Chopped bacon(About 10 slices)

-Combine all dough ingredients and knead until well blended. Divide the dough into 4, then roll out to 1/8 inch thickness.
-Cut out round circle about the size of your palm.(Note: This dough shrinks a little bit so the circle may seem large until you fill, coat the edge and fold it.)
-Place 1 t. of filling into the center of each round. Moisten the edges with melted butter, fold over, and press together with a fork to seal.
-Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until they float to the top. You can eat them like that or toss them in an oiled frying pan like I do to crisp them a little. Top with cheddar cheese.


Photos:Shawn Campbell