Pierogies (Polish Dumplings)
Yankee Magazine Photo Editor Heather Marcus shares her family recipe for pierogi (Polish dumplings). In her family, large batches of pierogi are made the day before Thanksgiving and enjoyed as much as the big Turkey Day feast itself.
2 cups all-purpose flour
1 large egg
1 tablespoon sour cream
1/2 teaspoon salt
1/3 to 1/2 cup cold water
1 package farmers' cheese (or cheddar)
12 small potatoes (cooked and mashed)
Salt & pepper to taste
1 medium onion, sliced (optional)
Mix flour, egg, sour cream, salt and water in a food processor or blender until soft and pliable. Refrigerate all if not using immediately, or refrigerate half if using right away.
In a medium bowl, combine the cheese, mashed potatoes, salt, and pepper.
Roll out half of the dough onto a lightly floured surface. Using a drinking glass or round cookie cutter, cut the dough into circles and fill each one with a tablespoon of filling in center. Fold in half and pinch edges to seal shut.
Drop the pierogies a few at a time into boiling salted water and cook until the they float to the surface, about 3 — 5 minutes. Remove from the water with slotted spoon and let dry.
Repeat with remaining dough.
Heat plenty of butter in a skillet over medium heat. Add onions (if using) and sautee until golden. Add pierogies and pan fry until lightly crispy.