This was my first time hearing of, let alone making Pierogi. They have a noodle like crust, which is filled with mashed potatoes and cheese. They were good, but I wanted some meat in there.
For the mashed potatoes.
First wash your taters (I used 5)
Cut into same size pieces
Put in cold salted water and bring to boil, cook till tender. 20 min?
Butter
Roasted Garlic (Garlic, Olive Oil, S+P in foil in 500ยบ oven)
Parmesan
and some salt. Mix together all at once. (or mash)
For the noodle/dough.
Flour and salt (2 cups)
Eggs (2)
Water (1/3 cup)
Mix
Too much flour, wet the hands and knead more.
Kinda hoop-d but it will work. Chill it in plastic wrap in the fridge for 30 minutes.
Cut and stretch/roll thin
Thin sheets
Fill and pinch shut.
Make sure they are fully sealed
Boil until they float. (about 2-3 min)
Transfer to hot pan of butter and onions
Fry till golden brown on each side
Serve with sour cream or cream cheese
Photo Credit: Casey Rockwell
Thank You