2 Tablespoons sour cream
1 Cup milk
1 Cup Water
4 1/2-5 Cups flour
2 1/2 Pounds of baking potatoes, peeled and quartered
16 oz. Large curd cottage cheese, drained
2 Large onions
3-4 sticks of butter melted
Dough:
In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, whisk until combined. Slowly add 3 cups flour, and stir with a wooden spoon or mixer until combined.
Turn dough out onto a well-floured surface and work in another cup of flour and you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8-10 minutes. The dough should be elastic in texture and no longer sticky. Do not add too much flour or the dough will toughen. Place dough ball in a lightly floured bowl and seal with plastic wrap while you make filling.
Filling:
Boil potatoes until soft. Beat in a mixer until large lumps are gone. With a wooden spoon add cottage cheese to potatoes. Chop up one onion and brown with a tablespoon of butter in a small pan. Add onion to filling mixture. Salt and pepper to taste.
Create the pierogi:
On a floured surface, roll out dough to 1/8 inch thick (for this step I use a pasta roller on setting #2 for the Kitchen Aid). Use a round cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together and roll again until all dough is gone.
Spoon filling into middle of circle. Hold the circle in your hand and fold dough over filling, and pinch the edges to form a well sealed cresent shape. Transfer to a clean linen towel and cover to prevent drying out. Repeat process with remaining dough and filling.
Cook the pierogi:
Place pierogies in boiling water in batches (I cook 6 at a time). They will sink at first then rise to the top of the water. Once they rise, cook for approximately one minute. Meanwhile melt butter and drizzle on serving platter. Remove from pot and transfer to platter, then drizzle top with butter.
Frying variation:
After boiling pierogies place in a pan with melted butter and cook for 3-4 minutes per side. Transfer to a serving platter when done. Chop one large onion and fry in butter until brown. Serve on top of pierogies.
Applesauce and sour cream are traditional sides to this classic dish.
