Ingredients
6 large potatoes
1 large onion, minced
1 pound can sauerkraut, rinsed lightly and drained
1 stick butter
Salt and pepper to taste

Peel, quarter, and cook the potatoes in salted water, until tender.

While the potatoes are cooking, peel and mince the onion. Melt the butter or margarine, add the onion, and sauté until deep brown — not burnt but more than golden.

Rinse and squeeze the sauerkraut, getting out as much liquid as possible.

When the potatoes are tender, drain them well and mash until consistent in texture and not lumpy. Add the onion and butter mixture, the sauerkraut, and salt and pepper to taste.

Ingredients

Filling
6 tablespoons butter
1 cup chopped onion
4 cups potatoes, mashed
2 teaspoons salt
2 teaspoons freshly ground black pepper
2/3 cup sharp cheddar

Dough
3 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper. Stir in cheese.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out one half to 1/8 inch thickness.

Cut into 3 inch rounds. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

You can now freeze your pierogi. Line a baking sheet with wax paper and freeze on it for about 20 minutes. Transfer to an air-tight container and layer with wax paper.

To cook pierogi (frozen or not) Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. In a separate pan, melt about 1/2 stick of butter. Add about 1/2-1 cup of chopped onions and cook until translucent. Add boiled pierogi to pan and fry until golden brown on both sides.

From Everyday Food

Ingredients
1 pound baking potatoes, peeled and quartered
1 stick (4 ounces) plus 2 tablespoons butter
3/4 cup shredded white cheddar cheese
Salt and pepper
2 3/4 cups flour, plus more for dusting
1 large egg
1 cup sour cream, at room temperature
2 tablespoons chopped chives

In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter; let cool. Stir in the cheddar cheese and season with salt and pepper.

In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.

Meanwhile, in a large skillet, cook the remaining 1 stick butter over medium heat until melted and brown, about 5 minutes. Stir in the chives.

On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal.

In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Toss them in the brown butter before serving.

Makes 3 dozen.

Ingredients
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, sliced
Coarse salt, to taste
1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
5 tablespoons unsalted butter
1/2 cup heavy cream
Freshly ground pepper, to taste
12 egg roll wrappers, cut into 4 1/2-inch rounds
1/3 cup water
1 tablespoon minced fresh chives

1. Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

2. Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.

3. Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Ingredients

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

1. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

2. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

3. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.

4. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

5. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

6. Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

Makes about 60

Watch Martha and her Mom make these pierogi.

Martha Stewart Living Magazine March 1995

Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough.

Ingredients
1 (about 8 ounces) large Idaho potato
1 tablespoon plus 1 teaspoon salt
11 ounces soft fresh goat cheese
2 tablespoons minced shallot, (1 large)
1 large egg yolk
1 tablespoon heavy cream
1 1/2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper

1. Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.

2. Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.

3. To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.

4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.

Makes about 3 dozen

Ingredients
Dough:
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, room temperature
1 egg
1/2 teaspoon butter, softened
1/2 cup lukewarm milk

Filling:
4 to 5 medium potatoes, peeled, boiled in water until fork tender
2 teaspoons butter
1 cup shredded sharp Cheddar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely diced

Additional ingredients for frying:
1 large onion, roughly chopped
1 stick butter, plus extra for frying

In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won’t dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.

Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.

Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.

Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.

Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

Polish Cook Book

Ingredients
1 cup cottage cheese (dry)
1 cup whipped potatoes
1 TB onion (chopped fine)
Salt, pepper to taste

Combine ingredients and mix lightly. Let cool and fill circles with desired amount.

Tyler Florence: Dinner at My Place

Ingredients
Dough
4 large eggs, plus 1 egg for egg wash
1/2 cup (1 stick) melted unsalted butter, cooled
1/2 cup sour cream
1 teaspoon salt
5 cups all-purpose flour, plus more for dusting

Filling
1 pound potatoes, peeled and cubed
2 tablespoons unsalted butter, plus more for sautéing
1 large leek
10 ounces mushrooms, finely chopped
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup heavy cream
Chopped fresh flat-leaf parsley, for garnish
Roasted Apples, recipe follows

To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it’s too sticky, add a bit of flour; if it’s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.

To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.

Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn’t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)

Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream.

Roasted Apples
3 Gala apples, peeled, cored, and coarsely chopped
3 Golden Delicious, peeled, cored, and coarsely chopped
1 lemon, juiced
2 cinnamon sticks
1/4 cup sugar
Pinch salt
2 tablespoons unsalted butter

Preheat the oven to 400 degrees F.

Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. Serve the chunky apple sauce with pierogies, either hot or chilled.

Yield: 2 cups

Authentic Cook Book by Polish American Women Of Glen Cove Elks Lodge 1458 - 1977

Sift 2 cups flour and 1 tsp salt into a deep bowl. Make a hollow in the center and break 3 eggs. Work eggs into flour with fingers, add enough water, a little at a time, to make a stiff dough. Put on well-floured board, knead until smooth and elastic. Roll out, about a quarter at a time, into thin layer. Cut into circles, 2 1/2 to 3 inch in diameter. Put spoonful of filling in center, brush edges with water and fold over and seal. Drop Pierogi into boiling salted water (only about 6 at a time) and cook until they rise to the top. Lift out, drain and put in skillet with 1/4 pound butter in which you have sauteed a chopped onion. Brown pierogi on both sides.

Filling
Cook and mash about 6 medium potatoes. Add salt to taste and 1 pound creamy cottage cheese. Or use sauerkraut or chopped meat sauteed with onion.