Serves eight to ten
For pierogi wrappers
- 1 large egg yolk
- 1 c. whole milk
- 1 tbsp. vegetable oil
- ½ c. water
- 3¼ c. all-purpose flour
For topping and filling
- 4 tbsp. unsalted butter
- 5 c. finely chopped onion
- 4 c. leftover mashed potatoes
- 4 oz. farmer’s cheese
- 2 tsp. salt
- 1 tsp. black pepper
- 2 large egg whites
- 2 tbsp. water
- All-purpose flour as needed
- Sour cream or applesauce, for serving
1. To make wrappers, combine egg yolk, milk, oil, and water in a small bowl. Place flour in a large bowl, pour in wet ingredients, and fold together to form dough.
2. Transfer dough to a lightly floured board and knead for 3 minutes. If too sticky, add small amounts of flour. When dough is smooth, form into a ball, transfer to a small bowl, cover with plastic wrap, and refrigerate for 20 minutes.
3. To make filling, melt butter in a large pan, add onions, and saute over medium heat, stirring occasionally, until browned, about 10 minutes.
4. In a large bowl, combine ¾ cup of cooked onions, potatoes, cheese, salt, and pepper. Set aside at room temperature. Reserve remaining onions for topping.
5. In a small bowl, combine egg whites and water. Set aside for assembly.
6. Remove dough from refrigerator and divide into three sections. Place one section on a well-floured work surface and roll out until very thin (about 1/16 inch). Cut circles of dough using a round cookie cutter (or a jar lid or juice glass).
7. Place a heaping spoonful of the filling in the center of each circle, leaving a border. Brush some egg white mixture on half the outer border and fold dough over into a half-moon shape. Crimp edges with a fork.
8. Transfer pierogi to a floured board or platter. Do not stack. Repeat with remaining dough and filling.
9. Cook pierogi in batches for 4 minutes in a large stockpot of salted boiling water. Drain and transfer to a serving platter. Repeat with remaining pierogi, allowing water to return to a full boil each time.
10. Serve with the reserved sauteed onion and oodles of sour cream or applesauce.
Try them fried: Cook in boiling water as above for 2 minutes rather than 4, then saute in butter until golden brown.
This recipe is from Tom Birchard, owner of 55-year-old Ukrainian eatery Veselka, shared a pierogi recipe from his new Veselka Cookbook. I first made it a few years ago when shut in due to a blizzard. They are great and totally connected me to Margaret Biernacki who would share with me the most wonderful pierogi when I was a kid. So this recipe is in memory and appreciation for her.