Babci's Pierogi
Servings: 24
Calories: 110kcal
Ingredients
Pierogi Dough
- 2 eggs
- 2 tbsp. butter, melted
- ½ c. sour cream
- 2 ¾ c. flour, all-purpose
Potato Cheese Pierogi Filling
- 1 lb. cottage cheese
- 3 white potatoes
- ¼ c. mint, fresh, chopped
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
Make the Dough
- Melt butter in microwave.
- Mix sour cream and eggs in a stand mixer. Add in melted butter and continue beating until well-blended.
- Measure 1 cup of flour and add to the mixing bowl. Beat until incorporated with the wet ingredients, then add a second cup of flour.
- Continue adding the remaining flour, stopping when the dough is still wet but can be worked with your hands.
- Flour your working surface and turn dough out onto surface. Knead until dough becomes stretchy and smooth.
- Cover the dough with plastic wrap while you make the filling.
Make the Filling
- Peel and quarter potatoes, and then boil until fork tender, about 25 minutes.
- Drain the potatoes and then mash with a fork or whip with a hand mixer.
- Mix cottage cheese into the mashed potatoes. Add mint, salt, and pepper to taste.
Assemble the Pierogi
- Cut the dough in half and work with half at a time.
- Roll out dough on a floured surface to about 1/4 inch thick. Dust with additional flour as needed to prevent sticking.
- Place about 1 to 2 tablespoons of filling on the dough.
- Fold the edge of the dough over the filling to make a pocket.
- Use a cup or tart press to cut out the pierogi. Pinch the edges closed to secure the filling.
- Let the pierogi sit on the counter for about 30 minutes to "dry."
Boiling the Pierogi to Finish the Noodle
- Bring a large pot of water to boil. Add a few pierogi at a time to the pot. Stir gently to avoid sticking.
- Boil for 30 seconds, or until pierogi float on surface of water. Remove to a colander and drain.
- Allow boiled pierogi to cool in a single layer on countertop.
- When cool, store in refrigerator or freezer, or continue to cook, below.
Cooking the Pierogi to Serve
- Melt butter in a large skillet on stovetop. Add some sliced onions and sauté over low heat until soft.
- Add pierogis and fry on both sides until browned and filling is heated through.
- Serve immediately.