Potato Pierogi

By cwyorkiex3

The pierogi pot in Grandma's kitchen was an old stockpot that she also used for making soup. When cooking pierogi, Grandma made sure the water was at a gentle, not rolling, boil so the dumplings would stay sealed. And she never cooked more than a handful at a time.

Ingredients

• 4 medium potatoes, peeled, quartered (about 1 1/2 pounds)
• 1/3 cup milk
• 2 tablespoons butter
• 1 green onion, chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon white pepper, divided
• 2 3/4 cups all-purpose flour
• 1 cup sour cream
• 1 large egg
• 1 egg yolk
• 1 tablespoon vegetable oil
• Melted butter, cooked crumbled bacon or sour cream, optional

Preparation

Step 1

1.For filling, place potatoes in medium saucepan; cover with water. Bring to a boil. Reduce heat and simmer until tender, 20 minutes. Drain; return potatoes to saucepan and mash. Stir milk, butter, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper into potatoes; let cool.

2.For pierogi dough, combine flour, sour cream, whole egg, egg yolk, oil and remaining salt and pepper in medium bowl; mix well.

3.Turn out dough onto lightly floured surface. Knead the dough until soft and pliable but not sticky, 3 to 5 minutes. Let stand, covered, for 10 minutes. Divide dough in half. Roll each half into a 13-inch circle on lightly floured surface with lightly floured rolling pin. Cut out dough with 21/2-inch round cutter.

4.Place 1 rounded teaspoon potato filling in center of each dough circle. Moisten edges of circles with water and fold in half; press edges to seal.

5.Bring 4 quarts lightly salted water in Dutch oven to a boil over high heat. Cook pierogi in batches for 10 minutes. Remove to serving dish. Serve with butter, bacon or sour cream, if desired.