Pierogie Time

Yesterday was pierogie making day. I made them ahead of time  to freeze for Easter dinner.  If you want to make these, set aside 6-7 hours and that is after you make your filling in advance.

Whisk 1 large egg with 1 C. of water and 1 C. of milk, 2 T. sour cream and 1/2 tsp. of salt.

Take out your magic wooden spoon.

Gradually stir in 4 C. of flour.

Add it 1 C. at a time.

 

The dough will be shaggy and sticky.

 Dump it on a well-floured counter.

 Use a bench scraper to pull it together and knead it until you have a smooth ball.  Don't add any more flour than you have to or it will become too tough.

Roll the dough out and cut it into 3 inch circles.

Fill the circles with the filling of your choice.  I used seasoned mashed potatoes for mine.  Crimp the edges. Place the pierogies on a floured towel.

Bring a pot of salted water to a boil and drop the pierogies in, about 10 at a time.  At first they will sink but as soon as they float, let them boil for an additional minute. Remove them with a strainer spoon.

Place them in a single layer in a container with melted butter and flip them to coat each one.

 

Lay them on a parchment covered cookie sheet and place them in the freezer.  When they are frozen, drop them in a ziplock bag and freeze them until you are ready to use them.  

When you are ready to eat them, gradually warm the frozen pierogies in a non-stick pan in more melted butter.  Season with salt and pepper.

Mmmmmmm....pierogies!