PIEROGI DOUGH RECIPE WITH SOUR CREAM RECIPES

Steps:

• Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
• Gradually add more water and continue blending it with the flour. 
• Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore. 
• Continue kneading until the dough is soft, elastic and there aren’t any lumps. It can take a while, so don’t get discouraged.
• Attach a dough hook. Place four cups of flour in the work bowl. 
• With the machine running, gradually add hot water, up to half a cup. 
• Once you’re done, stop the mixer. Poke the dough a bit with your fingers. Ideally, the dough should be soft, but still hold its shape when pinched. If it feels too loose - add a tablespoon of flour. If it feels too tough, add some water (a teaspoon at the time).
• Run the mixer for 5 minutes. After that time the dough should be soft, elastic and it shouldn’t stick to your hands.
• To let the gluten develop, cover the dough ball for 15-30 minutes and keep at room temperature. You can use a cloth or a warmed bowl placed upside-down.
• Once rested, divide the dough into workable chunks (I quartered it, but that’s up to you).
• Dust your working surface with flour. Roll out a chunk of dough, as thinly as you can. 
• Cut out circles, roughly 3 inches (7.5-8 cm) in diameter. You can use a round cookie cutter, or a glass rim.
• Place a tablespoon of your chosen filling in the middle of each pastry round. Fold the edges together, creating a semi-circular dumpling. Press the edges firmly. Continue, until you’re out of dough and the filling.
• Once all pierogi are assembled, boil a large pot of water. Drop in a few pierogi at the time, waiting for them to float. Once they do, cook for another minute. Then remove them with a slotted spoon. 
• Serve immediately with melted butter or another topping of your choice. Alternatively, melt a tablespoon of butter on a frying pan and fry pierogi on both sides until golden. If you would like to learn more, have a look at this post on how to cook pierogi.

Steps:

• To prepare the pierogi dough, mix together the flour and salt.
• Beat the egg; add all at once to the flour mixture.
• Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
• Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
• Each batch of dough makes about 12 to 15 pierogies, depending on size.
• Roll the pierogi dough on a floured board or countertop until 1/8" thick.
• Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
• Rinse in cool water and let dry.
• Saute chopped onions in butter in a large pan until onions are soft.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream for a true Pittsburgh pierogi meal.
• Potato, Cheese & Onion Filling:
• Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
• While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
• Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
• You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
• Let the potato mixture cool and then form into 1" balls.