This photo is actually a joke, because as anyone who’s had any experience with pierogi knows, no one eats just two of these things. My first experience with pierogi left me nearly comatose. One of my high school girlfriends was Polish, and when she decided she liked me enough to introduce me to her mother, she brought me over on pierogi day. Four hours and God knows how many pierogi later I was lying face down on their couch, my entire circulatory system clogged with mashed potatoes. I’ve never eaten the like since, though I have to say that these are very, very close.READ ON
The dough is the most important part of any pierogi. It needs to be firm enough so that it holds a good shape, but tender enough so that it doesn’t get chewy once it’s boiled and/or pan fried. This one is a nice balance I think, and is simplicity itself.
16 ounces sour cream
22 ounces (1 lb. 6 ounces) all-purpose flour
2 ounces melted butter
1 teaspoon salt
Combine all ingredients in the bowl of a stand mixer fitted with the paddle. Stir together until all the ingredients are moistened, then switch to the dough hook (or knead it by hand) until the dough is smooth and even. If the dough is too sticky, add flour a spoonful at a time until he dough is workable.READ ON