Pierogi

By mluoceanbeach

Each batch of dough makes about 12 pierogi. The potatoes should be enough for up to 12 dozen. (Much depends upon how thin you roll the dough, how much of the potatoes you eat because they taste so good, and how many "dead soldiers'' wind up floating to the top).

Ingredients

• 2 1/2 cups of flour
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sour cream (I use reduced fat)
• 1/2 About 1/2 cup lukewarm water
• You will need additional flour to keep surfaces stick-free and additional water to "seal'' pierogi
• For the filling (to fill about 12 dozen)
• 5 pounds of potatoes, mashed
• Shredded cheddar cheese to taste (1-2 bags)
• My husband prepares mashed potatoes as he normally would for a meal, so you can do this according to your own tastes in terms of added milk, butter, salt and pepper

Preparation

Step 1

Prepare the mashed potatoes with cheddar according to taste the night before or earlier in the day. Refrigerate til needed.
Prepare the dough by mixing all dough ingredients together. Knead gently but do not over knead. You may find it easier to prepare it in two batches, to see how much you really need and how your stamina holds out. I do it this way.
After dough is mixed (it should be sticky), set it aside for about 30 min. covered with pot lid or towel before you work with it.
From here, you need a flat work suface to work with – a large cutting board or anchored parchment paper is best. This will make a mess. Gather your potatoes, dough, a rolling pin or two, extra flour, a cup filled with water, and a large-mouthed juice glass to cut out the pierogi circles.
Set a large pot of water to boil on the stove. Melt a third of a stick of butter in the microwave or in a small pan. If you have a pastry brush, keep this handy for later.
Grab a portion of dough about the size of a baseball. Roll it as thin as you can. Use the juice glass to cut the dough into 12 circles. (size of glass will mean number of circles vary). Once you have 12, set the rest of the dough aside for later, and one by one, roll each circle as flat as you can (pierogi will be tough if the dough is not very thin) and use juice glass to cut away extra dough. Once you have 12 very thin circles, you can fill each with a tablespoon of potatoes (should be cold or room temperature, not hot). Then one by one, seal each pierogi around the potatoes by wetting your finger in the cup of water and dampening one side of the circle, then folding the dough to meet the damp side. Press sealed with fingers. I also use the juice glass again to make an even more uniform seal.
Drop 12 pierogi at a time in big pot of boiling water. Use a large baking pan to cool pierogi, which only need to boil for a few minutes. Drain from water with slotted spoon, and arrange on baking dish. Brush melted butter on each pierogi (one side only is fine). Once they cool, you can put 12 at a time into a gallon freezer bag and freeze til you need them. (I clean out my freezer before I start this whole process so I know I have one empty shelf to stack bags of pierogi. They taste fine for at least six months, probably longer).
Repeat entire process until you have the number of pierogi you need. You will be adding water to the pot and keeping it boiling for several hours. You will add more butter to melt as needed. You will need to add more flour to your work surface and mouth of juice glass. You will wash your hands more times than you will enjoy.
Note: I am only ambitious enough to make one kind of pierogi, although my grandma made blueberry, farmer's cheese, sauerkraut and prune as well. Once you perfect your method, you can make whatever kind you like best. Potatoes are a good way to start since they aren't runny or messy and stay put.